News & Analysis on Food & Beverage Development & Technology
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
European food and drink industry representatives have welcomed the new additives regulation adopted by the Commission, claiming it improves transparency in the market and will enable greater new product development by the SME sector.
Spanish chocolate confectionery market leader Nestle has invested €10m on a new production line its factory in La Penilla de Cayon to drive growth in the Mediterranean.
Jars of Loyd Grossman korma sauce have been cleared from UK supermarket shelves after two people who ate the product from one batch were hospitalised with botulism poisoning.
An oxygen-sensitive colour change sensor used to determine the shelf-life of packaged food could challenge industry food quality and safety practices, says its UK-based inventor.
Robert Wiseman Dairies (RWD) has announced plans to invest £2m (€2.34m) via a joint venture (JV) with New Zealand firm a2 Milk, to introduce A1 beta-casein free milk onto the UK market next summer.
Leading global stevia supplier PureCircle has hailed as a milestone the long-awaited EU approval of steviol glycosides, with regulation adopted by the Commission on 11 November.