News & Analysis on Food & Beverage Development & Technology
US soup giant Campbell has this month changed the design of its iconic red and white cans in support of the National Breast Cancer Awareness Month, an initiative that has resulted in the doubling of its sales to its biggest retailer.
Scientists at Symrise have reported the potential of benzyl amides as potential bitter-masking compounds for food and drink, research that may lead to cheaper alternatives for food scientists and formulators.
Chocolate manufacturer Barry Callebaut has joined forces with NIZO food research to investigate the solubility of cocoa powder.
Two food safety technologies for detecting and killing pathogens can cut costs for produce, fruitand vegetable processors, say researchers.
While the importance of fiber in the diet is well recognized, what is still not fully appreciated is the scale of opportunity for food manufacturers to address diet related public health issues through the use of resistant starch, according to...
Weekly Comment
Sometimes I just love eating fatty, greasy, unquestionably hazardous foods. But I don't like trans fats, that come as a by-product in some processed foods, and have been linked to high cholesterol and heart problems.
A new low glycaemic index rice product has been launched to tap growing industry and consumer concern over galloping obesity rates.
A DNA technique developed by researchers for use with meats could be used by processors as a certification method for their supplies.
ADM's purchase of French firm Lesaffre's 50 per cent interest in International Malting Company (IMC) strengthens the ingredient giant's position in the global malt business.
Five major US food manufacturers have joined an alliance designed to establish voluntary nutrition guidelines for snacks sold in the nation's schools. As part of the commitment, the companies have said they will reformulate certain products, as well...