News & Analysis on Food & Beverage Development & Technology
Sweden's Absolut vodka has consolidated its position as the world's third-largest international spirit brand with a 5 per cent increase in shipments in 2004 - buoyed in particular by an excellent performance in its most important market, the US. Chris...
The French authorities have come up with a €70 million rescue package for ailing wine producers, but as Kim Hunter Gordon and Chris Jones report, they have once again failed to tackle the principal problem - massive overproduction of poor quality wines.
Researchers at Brandeis University claim that they have found a way for food manufacturers to make snack foods that lower cholesterol levels.
Sales for food enzymes crept up by a slight two per cent in 2004 for number one enzymes player Novozymes, but a boost in low carb beverages continues to lift profit.
Conversion to organic farming to supply a growing demand from the food industry could prove more difficult after a court ruling issued this week.
The food industry should benefit from recent advances in tracking the rice genome, with Chinese researchers this week revealing their painstaking work could open up the way for improved strains in wheat, corn, soy and rapeseed.
Food technologist marks breakthrough in rice starch procurement, replacing a 60-year-old method with a more 'efficient and environmentally-friendly way' to separate a rice kernel's tightly-bound portions of starch and protein, writes Lindsey Partos.
Britain's leading supermarket groups have been moving rapidly into the convenience store sector in the last two years, seeing real opportunities for growth by bringing their low price offer closer to their customer base. Yet a new report suggests that...
China has announced a slew of initiatives to boost its agricultural sector in the face of rising imports and domestic producers struggling to meet demand, reports Anand Krishnamoorthy.
In a bid to stem the flow of funding to European health budgets, Brussels has invested more than €14 million in the fight against fat.
Current science finds no link between goat meat and meat product consumption and variant Creutzfeldt Jakob Disease (vCJD). But a group of experts calls for new research, to fully understand the risk this meat may pose to the food chain, and the consumer.