News & Analysis on Food & Beverage Development & Technology
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Guar gum prices have continued to soar in early 2011 due to oilfield demand, dashing observers expectations of a downward trend on the back of a bumper crop from India.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
The Food Standard Agency (FSA) said it is considering signing confidentiality agreements with food and packaging companies in a bid to persuade them to share information on nanotechnology research.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.