News & Analysis on Food & Beverage Development & Technology
Concerns over health have benefited the healthier sweet biscuits segment, according to new research by Mintel, as the industry seeks to improve its health credentials by reducing saturated fat levels and calorie content.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Lactosan is leveraging the findings of research into the properties of cheese powder compounds, with new combinations and applications work on their use as bitter maskers, salt reducers and taste enhancers.
Dispatches from Vitafoods Europe 2011
The marine environment may be hiding a bounty of untapped natural ingredients that have potential for use in foods and supplements, says Dr Jon Williams of Aquapharm.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
The vast majority of organic food operators in Finland were in compliance with EU regulations last year, according to the national food safety agency Evira’s report following the 4367 inspections in 2010 – but control decisions should be taken more quickly.