News & Analysis on Food & Beverage Development & Technology
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
German authorities did not go against European Union law when they warned the public about the condition of meat found at a wild game venison plant, the EU high court ruled last week.
The European Court of Justice (ECJ) has ruled that government consumer protection agencies can identify meat companies selling products regulators consider unfit for human consumption, without being sued later.
New satiety research has suggested that the way we think about the food we eat may play an important role in how much we consume and whether we feel full or not after eating it.
The relatively flat UK sweetener market grew 7% last year boosted by EU approval of stevia extracts in late 2011, says Cargill, the supplier of Truvia-brand stevia-based sweeteners.
The Flemish Professional Association of Food Experts and Dieticians (VBVD) has apologised after launching an advertising campaign touting sugar as ‘part of a healthy diet’ – in a spot sponsored by Coca-Cola.
Frutarom Savoury Solutions has added two salad dressings and two new marinades to its product portfolio, the company has said.
Thermo Fisher Scientific is to acquire Life Technologies Corporation for $13.6bn plus the assumption of $2.2bn of debt.
The antifungal and antiaflatoxigenic properties of the curry tree make it a ‘prominent’ natural preservative that has potential to replace synthetic food preservatives in the future, researchers suggest.