News & Analysis on Food & Beverage Development & Technology
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
Food Standards Australia New Zealand (FSANZ) has updated its highly popular nutrient database to include new information about fatty acids, iodine, vitamin D and more.
About 40 Russian scientists have backed the ability of probiotics to help maintain ‘beneficial microbiota’ and help prevent gastrointestinal disturbances, after meeting in Moscow in April.
Salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research.