News & Analysis on Food & Beverage Development & Technology
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
Polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time.
Improved soup quality through remedying the problem of soup thinning is the aim of new research at UK food consultancy Campden BRI.
Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.
The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.