News & Analysis on Food & Beverage Development & Technology
ETH Zurich creates alternative method for lactic acid
Researchers at ETH Zurich, an international university for technology and the natural sciences, have come up an alternative method to produce lactic acid, as demand for biodegradable plastic packaging from PLA (polylactic acid) grows.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).
Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.
An outbreak of E.coli O157 from meat products which sickened more than 20 people in Belgium has been analysed in a study.
By the end of 2014, pork imports from Germany to Ukraine could drop by 19.4% – to 29,000 tonnes (t), according to representatives of German Meat*, the joint export promotion body for the German meat industry.
Midnight cereal chomping, energy-dense sports snacks and on-the-go breakfast replacements are just some of the trends set to shape the snacking market next year, according to Datamonitor Consumer.
Premium bottled water producers must excite as well as hydrate consumers, delegates at the Zenith International Premium Waters conference heard last week.
Sensors that can be read by a smartphone have been created and could be used to combat food spoilage, according to the developers.
Fifteen companies and environmental campaigners have joined forces to urge the European Commission to retain an action plan on efficient resource use.
Renewed calls to attack health problems by taxing sugary drinks have been slammed by a leading nutritionist, who claims cutting portion sizes and sugar content and tackling irresponsible retail promotions would be better.
Following a Mediterranean style diet may be associated with greater telomere length - a finding that further supports the diet’s links to health and longevity, say researchers.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.