News & Analysis on Food & Beverage Development & Technology
UK food and non-alcoholic beverage exports are up by 2.5% after a disappointing first quarter, according to a report by the UK’s Food and Drink Federation (FDF), yet industry must do more to stop from "slipping behind".
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
Thousands of nutritionists gathered in Granada, Spain, last week for the 20th International Congress of Nutrition. It was a huge event with eight simultaneous streams of seminars over a full week.
Enhancing lamb flavour through diet and salmonella control in pork are among projects to be undertaken by Irish research bodies as part of a €6m investment aimed at boosting the sustainability and competitiveness of the agri-food sector in the Republic...
Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.
A survey of members of the Slow Food movement has revealed 90% feel that animal welfare is not given enough attention across the world and half feel the movement should campaign on the issue.
Chile is expected to resume exports of fresh beef to the European Union by the end of the month, according to industry sources.
Variations in levels of mRNA expression in bitter taste receptors may also affect how we perceive tastes, according to new research from Monell.
Mondelēz International invested in a European-wide revamp of its regional gum brands this year and the agency involved said consistency demands were the biggest challenge.
The long term consequences of foodborne infection need further studies, according to the lead author of a review article looking at the latest threats and emerging issues.