News & Analysis on Food & Beverage Development & Technology
A lift in consumer demand persuades food makers to cut the salt in their formulations, but ongoing research is essential to keep up the pace of change, says Irish food authority.
Growing demand from food companies for quicker pathogen testing to free up both time and inventory should benefit microbiology firms, according to a business consultant.
The body's biological signal for controlling hunger and fullness does not step in to regulate intake in the face of huge food servings, according to a Penn State researcher.
Europe's watchdog continues to wade through the risk assessment of 1000 flavouring substances, concluding that seven out of eight in the latest batch need more data to determine 'reliable exposure'.
Functional food could present a solution to the crisis of chronic diseases that is crippling health care systems across Europe, but the emphasis should be on action over education, according to Professor Hans-Ulrich Klõr of Universität Giessen.
With new European rules on food allergens enforced next month, the voice of UK food scientists issues an update of its statement on food allergies.
A successful lawsuit against the tuna industry would lower the threshold for mercury so low that every US seafood product would require a warning, claim canners.
A next-generation enzyme solution that increases mozzarella yields for dairy firms is the first major launch to emerge from ground-breaking collaboration between top ingredients firms Chr Hansen and Novozymes.
Heineken has blamed the expense of airtime and a cluttered marketing environment for its £6.5m withdrawal from UK television advertising.