News & Analysis on Food & Beverage Development & Technology
Tate & Lyle has expanded production of allulose in a bid to meet surging demand for the rare sugar, which has exploded in popularity following the FDA’s decision to exclude it from the total and added sugars declarations on the Nutrition Facts panel.
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European...
Fresh research published in the journal of the European Association for the Study of Diabetes (EASD) has found that the consumption of healthy plant-based foods is associated with a lower risk of developing type 2 diabetes.
The Commission has proposed mandatory labelling of ingredients and nutrient content of alcoholic beverages be enforced by the end of this year, and health warnings on labels by the end of 2023. FoodNavigator rounds up the pros and cons.
A systematic review of dozens of studies has revealed that levels of the five most prevalent HMOs in breast milk vary widely, and infant formula development should accommodate this variability.