News & Analysis on Food & Beverage Development & Technology
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Higher fruit content is a big draw for consumers of sweet spreads in the UK, as they are still looking for nutritional value and fewer additives, according to a new report from Mintel.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
Over two-thirds of the dietary information printed in national UK newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food.
A recently launched integrated odour scavenging system cuts product shrink, helps eliminates off smells and cuts packaging weight and costs compared to some comparable technologies, said Sealed Air Cryovac.