News & Analysis on Food & Beverage Development & Technology
Fruit flies have a set of neurones that fire only when they encounter real sugar – triggering the release of a hormone that is not released when they eat a non-calorific sweetener. And researchers suggest that humans possess the same ‘molecular machinery’.
Safety, quality, nostalgia- there's a buzz about British products both abroad and at home for various reasons – but products need more than just a Union Jack on the label if they are to stand out, warn experts.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
Supermarket chain Coop Danmark is pressing the Danish government to toughen standards required by a proposed animal welfare labelling scheme for retail meat and livestock products.
The Namibian government is continuing to fight a legal challenge against its decision to restrict South African chicken imports.
While there are several challenges involved in the nano-delivery of vitamins and nutrients in functional foods, such systems have ‘considerable potential’ within the food industry, says an expert in oral delivery systems.
Europe’s gluten-free market will continue to boom, as analysts predict several more years of increasing sales.
Proposed colour coded nutrition labels are technically feasible but would be ineffective for comparing products in some food categories, according to an analysis from French food agency ANSES.
PURE Bioscience has said ‘if all goes smoothly’ it expects to commercialize its antimicrobial for raw poultry processing by the end of 2015.