News & Analysis on Food & Beverage Development & Technology
While just 7% of Americans identify themselves as vegetarian, more than a third of shoppers (36%) buy meat alternatives, suggesting the category is appealing to a far broader demographic, according to a consumer survey conducted by Mintel.
Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.
What do you get when you guzzle down sweets? 'An indulgent treat clearly marked for sharing', says Nestlé
Nestlé UK has rejected claims that its freshly launched range of Wonka Chocolates is high in calories and aimed at children.
The UK has clamped down on the “biggest animal disease threat facing the nation” with updated bovine tuberculosis (TB) rules.
A new method that uses emulsion technologies to isolate and grow single microbes could help increase production efficiencies, say researchers
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
Campbell Soup is in talks to sell its European operations to CVC Capital Partners, but is keeping hold of the largest and fastest growing elements.
Russian veterinary watchdog Rosselkhoznadzor has withdrawn US boneless beef from retail chains over fears that it could be infected with E.coli.
Whey concentrate prices double in two years
Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.
Researchers have discovered the way in which aristolochic acid causes cancer after a team of experts identified the 'signature' of genetic mutations caused by the once common herbal remedy ingredient.