News & Analysis on Food & Beverage Development & Technology
Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Britain’s food and drink exports are remaining resilient during the recession – with total UK food and non-alcoholic drink exports for last year maintaining their value of £12.1bn, according to the Food and and Drink Federation (FDF).
A new £33m ‘food fortress’ aimed at improving sustainable, safe and secure global supplies of quality food, was officially opened by Tesco chief executive Philip Clarke in Belfast last week (14 March).
Food industry advisory body Campden BRI is exploring the effects of cold plasma technology on specific surfaces and microorganisms to help food manufacturers wage war on pathogens.
More than 80,000 chickens have been destroyed on a farm in the Netherlands following an outbreak of low pathogenic avian influenza virus.
An outbreak of salmonella that sickened 22 people appears to be over, according to the Center for Disease Control and Prevention (CDC).
The sales value of European foods and agricultural products protected under the EU’s geographical indication (GI) scheme hit €54.3bn in 2010, according to a new report.
Manufacturing businesses in the FTSE 100 have more women on their boards than other firms but more should be done to boost their numbers, according to a new report.