News & Analysis on Food & Beverage Development & Technology
Issues surrounding the sustainable sourcing of food ingredients will come under discussion at the Sustainable Foods Summit in Amsterdam in June, as the food industry is rising to the challenge of greening the supply chain and reporting on impacts.
Givaudan’s has reported fair growth in Q1 in local currencies but a decline in Swiss Francs, but the second half of the year promises greater protection against raw material cost rises as a series of price increases will come into effect in Q2.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
Introduction of post slaughter irradiation, industrial cooking or carcass freezing by processors would all slash levels of campylobacter in poultry, said the European Food Safety Authority (EFSA).
Minute levels of radiation have been detected in a number of European countries in the wake of the Japanese nuclear disaster but officials have declared levels are too low to pose a health hazard.