News & Analysis on Food & Beverage Development & Technology
Arla has defended itself after a charity report attacked its corporate social responsibility record in Bangladesh, and accused it of benefiting unfairly from EU subsidies that impoverished local producers.
A new gum isolated from the roots of an Iranian plant could be used in food systems to improve foaming properties, according to new research.
The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
EU food and drink makers need to incentivise suppliers to continue producing RSPO approved sustainable palm oil options or risk undermining efforts to boost a segregated supply chain, claims book-and-claim scheme provider GreenPalm.
DISPATCHES FROM PACK EXPO
Ultra-violet and electron beam-cured inks are not only safe but present clear performance advantages when used in printing on food packaging. So what are the reasons behind their image problem in some quarters?