News & Analysis on Food & Beverage Development & Technology
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.
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.
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.
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...