News & Analysis on Food & Beverage Development & Technology
The Organic Trade Association (OTA) says it will be sharing floor space at its next annual trade show with two of the US’ most prominent ethnic food events in reflection of their growing significance to natural goods.
A new study from Spain has found that portions of asparagus spears that are unused by vegetable processors could be tapped as a source of fibre, to bring both nutritional and technological benefits to food.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.
CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.
Edible nano-sensors made from silk could alert consumers to potential contamination of food produce through a hologram-like indicator embedded in the pack, claim US researchers.