News & Analysis on Food & Beverage Development & Technology
Spanish firm EDV Packaging claims its new 'high barrier' plastic cup for fruit spreads provides an alternative to glass for food firms, although it can't compete on price quite yet.
Sensory research from Solae suggests that replacing whey proteins with less costly soy could save money without impacting on the taste or texture of chocolate-flavoured nutrition bars.
Acrylamide levels in coffee could be on the wane following the development of a new application for the asparagine enzyme Acrylaway from Novozymes.
The prospective ban on raw milk sales to consumers in Ireland has upset some dairy farmers and processors, who have criticised the measure as “narrow minded”
A European Food Safety Authority (EFSA) report into the modernisation of meat inspection has found that current swine evaluations do not adequately deal with certain foodborne hazards.
Children’s familiarity with snack foods influences how full they feel after eating them, according to a new study from psychologists at the University of Bristol. The research, which could have important implications for remedying childhood over-eating,...
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
Barry Callebaut is launching a new chocolate based on a secret “natural sweetener solution” at Food Ingredients Europe in November.