News & Analysis on Food & Beverage Development & Technology
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.
From Nike’s Bill Bowerman being inspired by a waffle iron, to studying the behavior of herding cows for the redevelopment of Times Square, cross-pollination of ideas from different fields can generate big rewards.
People tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research led by a team from the University of Ulster in Northern Ireland.
US authorities are suing a fish processor based in Brooklyn, New York, for manufacturing ready-to-eat fish products under insanitary conditions, with inadequate safety procedures.
Researchers have evaluated the prevalence of listeria monocytogenes in loin chops through four different scenarios along the supply chain.
Incentivising the sale of healthy foods at the supermarket checkout could be more effective than food taxation for improving food choices, suggests a letter published in the BMJ.