News & Analysis on Food & Beverage Development & Technology
Whiskey and beer producers across the UK may benefit from a £1.8m research project aiming to identify, and improve, the genetic make-up of barley, one of their most commonly used raw materials, reports Chris Mercer.
The use of colour on food packaging may soon tell retailers if a product has been tampered with or damaged.
Food makers turn to wood-sourced vanillin as high oil prices continue to put pressure on the price of petrochemical-based vanilla alternatives, and natural vanilla stocks remain vulnerable,writes Lindsey Partos.
Biodar's new line of microencapsulated vitamins and minerals for kids' chewable applications could help improve diets and even save food makers money, writes Anthony Fletcher.
With potential impact on food makers, scientists in the US have uncovered new details of how smelly things create signals in the nose that eventually go to the brain.
Fuelling the debate on salt consumption levels, a US researcher claims to have uncovered the mechanisms by which high salt diets can trigger exercise-induced asthma.
The delicious smell of traditional baseball food - hotdogs, beer and onions - is usually enough to quell any worries about nutrition, but a new study suggests that these snacks are not necessarily as bad as commonly thought.
The discovery of potential Salmonella Typhimurium contamination in an orange juice product has compounded worries over falling juice sales in the US.
Japan clears new lab technology that can detect illegal GM sweetcorn Bt 10 following the discovery of this unapproved maize in the global food chain.
Food processors who use oysters in their recipes might slowly be facing a shortage of the molluscs due to the effects of global warming.