News & Analysis on Food & Beverage Development & Technology
Special edition: Risk communication
In the first part of this special on risk communication, FoodNavigator looks at the often highly contradictory and inconclusive data that can surround a single ingredient or food, and how that information is best relayed to the public.
Modification of a key barley protein may improve its solubility and emulsifying properties, according to new research.
Sustainability is becoming a hotter topic in the flavours and fragrance sector, with customers posing more questions about the supply chain and targets than ever before, says the chair of Givaudan’s sustainability programme.
Produce from cloned animals and their off-spring will be removed from the new novel foods proposal and place in a separate legislative proposal of its own, the Health and Consumer Protection Commission John Dalli confirms.
A host of industry bodies have voiced their fears that the European ban on bisphenol A in polycarbonate baby bottles could lead to wider prohibition on use of the substance in other forms of packaging.
A new test method which is said to hunt out bacteria before they contaminate food could ensure greater control for food manufacturers against pathogens such as E.coli and also speed up the time to market for packaged foods.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.