News & Analysis on Food & Beverage Development & Technology
The collapse of oil well drilling means there is an excess of xanthan gum on the market, pushing prices even lower. But while suppliers are urged to differentiate to stay in the gum game, the gum is now being used in products where it was previously too...
Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.
A rat study from Princeton University has claimed that high fructose corn syrup (HFCS) consumption could play a major role in ballooning obesity rates – but some have challenged the study’s methodology.
Scientists have developed a new two-in-one test that detects both E. coli O157 bacteria and the toxins it produces.
Hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks, according to Michael Nestrud, a sensory science PhD candidate at Cornell.
Campylobacter respond to the stressful environments by rapidly forming a slimy microfilm that sheds cells into the foods, scientists have observed, a finding that could help develop new antimicrobial approaches.
Cargill has opened a new flavour facility in China, which is expected to enable it to better address regional demand and taste in Asia in a timely fashion.
American researchers have identified specific genetic markers in the grape genome to improve the fruit quality, and disease and pest resistance, and could quicken the development of better grapes.