News & Analysis on Food & Beverage Development & Technology
Although the market for finished poultry products is moving away from the budget sector in the aftermath of the recession, EU food firms remain firmly focused on discounted prices when sourcing ingredients, says the CEO of Rectory Foods.
The CIAA is confident that the incoming Hungarian presidency of the EU will finalise the long-awaited amended novel foods regulation in the next six months, but points out a number of outstanding issues.
The release of the new Dietary Guidelines for Americans is among several factors likely to boost sales of whole grain and added-fiber products, according to a new report from Global Industry Analysts (GIA).
Food allergies send many more Americans to emergency rooms each year than previously thought, according to new research published in the Journal of Allergy and Clinical Immunology.
The Chinese State Intellectual Property Bureau has accepted stevia supplier GLG Life Tech’s patent applications covering separation methodologies for three different steviol glycosides, the company has said.
German authorities have said up to 3,000 tonnes of dioxin-contaminated animal feed additive may have been sold – almost six times more than previously estimated - as more details about the crisis emerged yesterday.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
US Pharmacopeia (USP) has said it is seeking comments on its latest standards for inclusion in the Food Chemicals Codex (FCC), including a new method for determining the bio-based content of natural ingredients.
2011 could finally be baobab’s year, according to the trade association responsible for the fruit pulp’s market development within the EU.
Vitamin charity Vitamin Angels and DSM’s Sight and Life are addressing vitamin A deficiency in Indian children by establishing a sustainable supply and distribution system promoting “local ownership” of the deficiency problem.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
Kraft is likely to have a robust defence in relation to the reported investigation into any tax bill it might be liable for following its takeover of Cadbury in February 2010, claims a UK tax law analyst.