News & Analysis on Food & Beverage Development & Technology
Dispatches from the ISA conference
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
Molecular technologies could now be used to foil fishing fraud and boost traceability by determining the origin of even processed products like canned fish, said scientists from the European Commission.
A new logo allows confectionery, biscuit and other food producers show their commitment to sustainable palm oil, which in turn will boost global demand, says the RSPO.
A lot of progress has been made to reduce the costs that packaging brings to retailers but more could be done to make food products stand out on shelves, according to EHI Retail Institute.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
European yeast producers have attacked EU Commission sugar policies, warning that they could inflate costs and put the industry at risk.
Frutarom Savory Solutions has developed a new ingredient compound which enables fish to be used as sausage filling.