News & Analysis on Food & Beverage Development & Technology
Many food companies are promoting smaller portions and reducing the size of existing products as part of a plan to reduce overall calorie intake – but is this the most effective approach?
NIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.
Demand for products made from greener chemicals is growing due to a mixture of regulation and consumer demand, according to the co-author of a guide urging the switch to safer chemicals.
Nanobiosensors hold considerable potential as future areas of development for nanotechnology, according to a recent study.
Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.
Diageo has filed patents in a range of nations detailing a formulation process for alcoholic cocktails, sold in bottles at ambient temperatures then frozen by consumers to form a ready-to-serve pourable slush.
Pro Mach has acquired KLEENLine Corporation to expand its sanitary production solutions for the food industry and said it will offer integration opportunities with their other brands.
Cargill is exploring opportunities in the energy sector after an ‘exciting’ study suggested that its novel carbohydrate Xtend sucromalt reduced and delayed mental fatigue in adults when formulated within a beverage.
Functional food and drink products should utilise non-nutritive artificial sweeteners as a means to help consumers aid weight management and reduce the risk of diabetes, say scientists.