News & Analysis on Food & Beverage Development & Technology
Children kept off sugary drinks lost weight after a period of six months, according to a new study, findings that add to the mounting body of evidence linking childhood obesity with soda consumption.
A new academic study strongly backs the organic sector's claim that it is a viable environmentally friendly alternative to conventional agriculture.
Residues from star fruit, a waste product from the juicing process, is a rich source of extractable antioxidants, says research from Singapore.
Danisco says that the finalisation of the new EU sugar regime and the recently announced transitional measures will not affect the firm's planned efficiency drive.
The issue over the use of carbon monoxide additives in meat continues to simmer in the US, with an industry body claiming that the potential food scare is a myth created by consumer groups and companies acting out of self-interest.
Flavour firm Quest has developed an allergen-free flavour range that perfectly mimics nut flavours without actually being derived from nuts.
Coating fish with alginate, pectin, gellan gum or even water markedly reduces fat absorbtion in the final production of par-fried fish fillets, researchers have discovered.
A beverage company believes it is on to winner with a new range of natural ginseng-based energy products.