News & Analysis on Food & Beverage Development & Technology
The European Food Safety Authority (EFSA) has issued practical guidance for the risk assessment of nanomaterials in packaging and food but cautioned that current knowledge gaps in testing techniques means the document is a work in progress rather than a...
Dean Foods has upped its profit forecast for the full year on the back of better than expected first quarter results.
Although most consumers think they are responsible for making sure the food they eat is nutritious, nearly half hold food manufacturers and processors responsible, according to a new survey.
One in 50 new products launched in the US in 2010 featured the claim ‘no high fructose corn syrup’ (HFCS) compared with just 0.2% in 2006, as manufacturers sought to make marketing capital from avoiding the much-maligned sweetener.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Double-digit growth in the beverage, savory and confectionery sectors helped International Flavors & Fragrances to achieve revenue of $714m in the first quarter of this year; nine per cent up on the same period of last year.
Dispatches from Vitafoods
Use of high intensity sweeteners is growing around the globe, but different sweeteners are more popular in different markets. Mintel’s David Jago explains the subtleties of all things sweet.
Flavor ingredients firm Senomyx has been granted a US patent for two bitter blocker flavor modulators intended to mask bitter notes associated with several common food and beverage ingredients.