News & Analysis on Food & Beverage Development & Technology
French bakery ingredients firm Eurogerm is chasing the high potential Asian market, and has entered an agreement with Japanese flour miller Nisshin Seifun to target it effectively – including a 15 per cent share sale.
Some regulation of commodities futures markets could be beneficial – but should stop short of tight limits or an outright ban, the Food and Agriculture Organization (FAO) has said in a new policy brief.
Chocolate that suppresses appetite and delivers oral health benefits has been highlighted in a new survey of confectionery product launches in the Asia-Pacific region conducted by Datamonitor’s Product Launch Analytics.
An extract from honey may prevent undesirable browning of apple juice and help the beverage stay on shelves longer, suggests new research from Mexico.
Hundreds of studies providing “overwhelming scientific evidence” of the harm caused by bisphenol A (BPA) are being dismissed by regulatory agencies because they don’t conform with the outdated safety test guideline authorities insist on using.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Frost & Sullivan's 2010 European Food Enzymes Technology Innovation Award has gone to Netherlands-based ProteoNic for its contribution to cost and energy reductions in food enzyme manufacturing.
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
The Belgian food industry is looking to forge a lasting partnership between the authorities and the private sector in the wake of the country’s elections, helping to create a stable framework that would give sufficient guarantees for long term investment.