News & Analysis on Food & Beverage Development & Technology
A game-changing microwave sterilisation technique that extends food shelf life while preserving its quality is one step nearer commercialisation after gaining a second approval from the US Food and Drug Administration (FDA).
Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at least when people have already seen the food or heard its crunch.
Special edition: Lower fat foods
‘Low fat’ is too simplistic a message from a nutritional perspective – and reformulation of high fat foods is not always appropriate, according to a nutrition professor at Tufts University.
The Global Food Safety Initiative (GFSI) has launched a packaging safety think-tank as part of a strategy to manage the risks from food contact materials.
CSK Food Enrichment is investing in a new dairy cultures plant in the Netherlands that will double existing production capacity.
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.
Industry concerns are growing about a possible amendment to the EU Food Information Regulation (FIR) that will require all foods frozen, then defrosted before sale, to be labelled ‘defrosted’.