News & Analysis on Food & Beverage Development & Technology
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers.
Ingredients supplier CSM has announced plans to sell its bakery supplies businesses and reposition itself as a bio-based ingredients company.
The United States Department of Agriculture (USDA) has expanded its partnership with the World Cocoa Foundation (WCF) in a bid to boost cocoa production in developing countries and improve livelihoods for cocoa farmers.
The European Commission (EC) is urging industry players, public bodies and ordinary citizens to take part in its consultation exercise on proposed measures on animal cloning in food production.
Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.