News & Analysis on Food & Beverage Development & Technology
The difficulty in defining a ‘natural’ preservative and the lack of comparable alternatives to synthetics means the ‘no added preservative’ claim will remain relevant only for sectors that can afford to remove their preservatives, such as foods with a...
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
Teenagers are more likely to overeat when presented with excessive amounts of food than young children because physiological cues telling them when they are hungry or full appear to exert less influence than environmental cues such as portion sizes,...
ADM (Archer Daniels Midland) Cocoa has released a new addition to its Unicao range of cocoa liquors from Ghana cocoa beans, following the release of a similar product from its Ivory Coast facilities last month.
A 200% rise in demand for guar gum over the past 12 months is driving demand within the beverage industry for effective replacements, according to US firm TIC Gums, which has just launched such a product.
Last year's severe summer drought in Russia has hit Danone’s third quarter (Q3) 2011 dairy sales in the country, with the French company forced to raise prices to end consumers due to higher ingredients costs.
Part of the reasoning for Unilever’s controversial 2008 decision to sever a €20m partnership with UK firm Phytopharm to develop the weight management plant hoodia gordonii has become apparent, with disappointing trial results published this month.