News & Analysis on Food & Beverage Development & Technology
dispatches from AOAC Europe – NMKL – NordVal Symposium
The future of microbiology, a call to review current allergen detection methods and method validation were some of the highlights at an industry event.
The UK government should seriously consider taxing unhealthy foods and drinks to reduce their consumption, a paper from the Food Research Collaboration (FRC) has urged.
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
McDonald’s has launched a turnaround plan to fight falling sales across the business.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
Sustainable Foods Summit: ‘Being responsible can be a competitive advantage’
Coop Denmark is celebrating the success of its private label organic brand, Anglamark, but says if it expects to stay in the market it demands investment, brand protection and innovation, with plans to launch a baby product range soon.
Danish Crown subsidiary KLS Ugglarps AB has agreed a deal to take a majority stake in the slaughterhouse Dalsjöfors Slakteri near Borås in Sweden.