News & Analysis on Food & Beverage Development & Technology
Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.
There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
A Biscuit Research and Development Centre from food giant Kraft opened its doors yesterday in Saclay, France, a suburb of Paris.
International Flavors and Fragrances (IFF) notes requests for sustainability data are on the rise throughout the supply chain, as its releases its first report on responsible sourcing and its environmental performance.
The European Dairy Association (EDA) has hit out at Denmark's recently introduced tax on foods containing saturated fats, which it said raised 'considerable concerns' regarding its social and economic impact on the nation's population.
Tate & Lyle claims European based production of its ingredient Promitor will benefit both regional and multinational food and drink makers looking for flexibility and speed of delivery as well as cost efficiency in the supply of fibres made from non-GM...