Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.
Preschool children may have the highest exposure to food additives, but researchers should take a more holistic approach to assessing risk, according to a new paper published in Proceedings of the Nutrition Society.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
The Australia New Zealand Food Authority, after consultation with
State and Territory health authorities, has recommended a
nation-wide recall of mini-cup jelly lollies, containing the food