News & Analysis on Food & Beverage Development & Technology
Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.
Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
The calorific content of drinks may influence satiety by affecting taste activation in the brain, according to new research.
Leveraging its proficiency in nutrient fortification is one of the objectives of CSM’s newly announced foray into the African bakery market.
Hochdorf Nutrifood has launched two low-fat meat applications using its lupin-seed based ingredient Lupidor, to cater for a “key weight management trend” in the EU.