News & Analysis on Food & Beverage Development & Technology
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent of...
The German bakery sector is set for consolidation, with the dominance of small bakeries unsustainable over the long term, claims the new director of the bakery ingredients division of Arla Foods, who is aiming to increase the supplier’s exposure in that...
The first 100 per cent single source chocolate from Vietnam is being launched by Belgian B2B producer, Grand-Place, who in a bid to increase output is investing heavily in improving the quality of the cocoa beans from the region.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Unilever boss Paul Polman used his time on the podium at last night's City Food Lecture in London to unveil a radical new manifesto to improve food security and launch a blistering attack on “well-meaning but ill-conceived” policies on biofuels.
The complacency being exhibited by Brussels over the ongoing dioxin contamination incident is every bit as concerning as the carcinogenic chemical that has found its way into the food and feed chains since the end of last year.