News & Analysis on Food & Beverage Development & Technology
Novozymes saw double-digit growth for its food and beverage enzymes business in the first three months of the year, helping the Danish firm towards solid results and maintained ambitions for the full year.
The Institute of Food Research (IFR) has teamed up with Italian and Greek scientists to develop a tool for predicting Salmonella levels at different stages of the pork supply chain.
DuPont has increased its bid for Danish ingredients firm Danisco by 5.3 per cent to DKK700 per share, and has set a final deadline of May 13 for 80 per cent of shares to be tendered.
The board of the Swiss company developing production of steviol glycosides by fermentation has proposed two new members, both with a background in food ingredients.
Swedish proposals to phase out bisphenol A (BPA) in epoxy can linings are based on political expedience and groundless fears rather than sound science, said the North American Metal Packaging Alliance (NAMPA).
Cargill’s takeover of Schwartauer KVB has been cleared by the European Commission, giving the US giant the green light to phase in the operations of the German semi-finished cocoa supplier.
The United States lists sodium on nutrition labels while salt is more common in the European Union. Salt and sodium are not the same, and a standardized term would only cause confusion.
Ivory Coast cocoa exports are unlikely to resume by this week, said Mintel, in response to reports that the country will start shipping the commodity from the beginning of May.
Areas of the brain that interpret our sense of taste may also provide a representation of oral textures such as how fat feels in the mouth, according to new review.