News & Analysis on Food & Beverage Development & Technology
Negative reporting of another study comparing organic and non-organic products in the UK may support the Soil Association’s belief that the sector is viewed more sceptically – by government as well as media – in Britain than in other parts of Europe.
A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
The market for the sweetener sucralose is poised for growth, with global production expected to top 15,000 tonnes by 2018, according to the world’s second largest sucralose producer.
The natural, but unstable pigment could be stabilised for better use as a colouring agent in food by a microencapsulation spray drying process, according to research.