News & Analysis on Food & Beverage Development & Technology
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The agri-food industry faces big challenges. Globalized supply chains established in recent decades have resulted in high levels of food loss and waste at a time when the world’s growing population is putting a strain on resources. This challenge demands...
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
Consumption of soy-based foods could be used to help tackle the global obesity crisis thanks to its high protein and isoflavone content, new research suggests.
German consumers are more concerned about the risk presented by ‘synthetic’ contaminants than those that naturally occur in foods, a new study by the German safety authority finds.
A sugar-free, high protein product has won the yummex Middle East Innovation Award for best chocolate.
Olam International Limited (Olam) has opened a new poultry feed mill and day-old chick (DOC) facility in Kaduna State, Nigeria.
European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?
French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.
At least 12 people have been sickened by Salmonella in Sweden from eggs from Poland.