News & Analysis on Food & Beverage Development & Technology
Consumer behaviour researchers at Campden BRI are investigating to what extent our choice of sustainable and healthy frozen fish products can be influenced by government and company interventions.
Hygiena has received backing for two of its rapid diagnostic tests from the AOAC Research Institute.
Flavour and fragrance firm Omega Ingredients has partnered with US-headquartered The Lebermuth Company to provide mint oils throughout Europe.
Fifteen major global farmed salmon producers have set up a joint initiative to speed progress toward more sustainably farmed salmon – a move the WWF says could “affect the food industry in a big way”.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
Concerns over the use of silver nanoparticles in fresh produce have been tackled by US researchers claiming to have developed methods for their detection.
Bakers across the globe face the challenge of working with weak wheat glutens, but this can be addressed, says DeutscheBack.
Residues of spices on pottery from the 7th millennium BC show that prehistoric hunter-gatherers cooked food using spices to add flavour, say experts.
Chewing gum may reduce symptoms that occur when people are depressed such as loss of appetite and flatulence, say researchers.
Wales has been hit with an outbreak of Salmonella that has sickened at least 22 people.
You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?
Russia increased meat exports by 20% in the first seven months of the year, exporting 20,000 tonnes (t) of meat, according to analysts.