News & Analysis on Food & Beverage Development & Technology
Market researchers Mintel and Information Resources Inc (IRI) have teamed up to create a new product tracking service, which the firms claim will help food and beverage makers cut development costs by up to 80 percent.
The Indonesian government is currently reviewing its laws on artificial sweeteners and will consider banning them from food if expert evidence suggests they present health risks, according to a report.
Food industry and consumer groups are poles apart over the question of mandatory nutrition labelling with government opinion somewhere between the two.
Univar food ingredient brand Fiske has been appointed the European distributor for international dairy giant Fonterra.
Lack of innovation and consumer demand for healthier products has resulted in a stagnant US market for once popular sandwich spreads such as ketchup, mustard and mayonnaise, according to a new report.
Sainsbury's is cashing in on the health market by launching the UK's first lower fat, lower calorie avocado.
Denmark is again setting a healthy nutrition standard in Europe by providing free fruit in over 250 schools for the first two months of 2007.
Kraft Foods could face a lawsuit for deceptive marketing, which claims that the US giant is mislabeling a fruit juice product as 'all natural'.
Cargill is seeking EU approval for its sweetener Xtend Sucromalt, which it claims can bring slow energy release and low glycaemic response to a wider range of applications.
The Slovakian Antimonopoly Office has put the breaks on a deal between Carrefour and Tesco, saying that it would give the British supermarket a monopoly over the market.
The results of a recent study on US beverage consumption could highlight opportunities for functional beverage marketers to inject more value-added beverages into a market that has become increasingly saturated with calorie-laden soft drinks.
Nutrition studies of beverages funded solely by industry are four to eight times more likely to report favourable conclusions for the sponsors than studies with no industry funding, say researchers from the US.
Fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain could selectively reduce the protein responsible for cows milk allergy, researchers have reported.