News & Analysis on Food & Beverage Development & Technology
An understanding of psychology could help persuade people to make more sustainable dietary choices – and even steer their preferences, according to Dr Andrew Bodey, analyst at sustainability consultancy Best Foot Forward.
NEWS IN BRIEF
Lactic acid and lactates specialist Galactic has expanded its range of ingredients for food preservation with an eye on companies looking for innovative natural ways to improve food security, the company has said.
Own-label convenience food manufacturer Bakkavör has confirmed it had received approval from the French and Spanish competition authorities for the sale of several of its European food businesses.
FMC Corporation has acquired the pectin-related intellectual property developed by Vigido AG, the company has said.
Product analysis expert FOSS has launched a total fat analyser that it claims combines convenience and safety and saves on both costs and labour time.
Sanitary and phytosanitary (SPS) trade barriers imposed by emerging economies such as China and Russia are posing a serious impediment to US livestock and meat exports, according to a report by the Office of the US Trade Representative.
A US program has being developed to certify exporters of egg-containing products to ensure they operate in adequate manufacturing practices and under sanitary conditions.
A group of non-governmental organisations (NGOs) have called for third party participation in the Registration, Evaluation, Authorisation and Restriction of Chemical substances (REACH) process.
Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal.
Lack of time is the greatest barrier to providing effective food safety training, according to more than seven in 10 food and drink processors globally surveyed by Campden BRI.
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.