News & Analysis on Food & Beverage Development & Technology
Three out of seven strains of Salmonella from an outbreak that has sickened more than 300 people are resistant to multiple antibiotics, said the US Centers for Disease Control and Prevention (CDC).
Arla Foods Ingredients (AFI) has unveiled the latest addition to its Nutrilac range – a whey protein ingredient designed to overcome the viscosity issues experienced when increasing the protein content of standard spoonable yogurt and yogurt drinks.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
The makers of the popular Asian hot sauce have been hit with a lawsuit, claiming the plant is creating smelly, irritating emissions.
Croatia’s meat sector has started reaping the benefits of the country’s European Union (EU) accession in June, with officials lodging papers to ensure EU geographical indication for the Baranjski ‘kulen’ (sausage) from the Baranja region.
The European Union’s (EU) food and feed safety rapid alert network (RASFF) has warned of continued detections of salmonella contamination in imported meat and meat products across Europe.
Polish experts have claimed that the ban on meat exports from Poland to Russia was caused by the actions of a number of other European countries, which are regularly supplying sub-standard products to the international market, and have thus cast a shadow...
Yantai Andre Pectin has increased its pectin prices by 10-20% across all markets, after citrus peel and apple pomace supply has dwindled.
Russian veterinary watchdog Rosselkhoznadzor is strengthening the fight against foot-and-mouth disease (FMD) to prevent massive losses in the country’s livestock industry, according to head of the service Sergei Dankvert.
Unilever and Manchester University have announced a long-term R&D link-up, making the school one of the firm’s six key research centres.
The possible risks - and benefits - of eating different dietary fats is one of the most hotly debated and controversial areas in our industry. So just where do we currently stand?
Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.