News & Analysis on Food & Beverage Development & Technology
The recent salmonella scare which affected fresh tomatoes and Jalapeno peppers could give processed fruit and vegetables a boost in difficult times as they are considered safer, according to a new report.
The food industry will keep up momentum on healthier products, despite economic gloom and consumer focus on price, says the head of the Food & Drink Federation.
The International Organization for Standardization (ISO) has launched a new standard to determine a minimum cooking time for durum wheat pasta, using sensory analysis.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
Drinking vegetable juice is an effective and acceptable way to increase an individual’s vegetable intake, according to new research from the US.
A new thermal label can indicate when an optimum temperature has been reached in ovens, dryers, retorts and curing operations, claims a supplier of cold chain and food safety equipment.
The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.
A combination of in vitro digestion models and experimental design could lead to the optimization of food emulsions with added health benefits.
A new food labeling system has been introduced by a coalition of food manufacturers, which aims to bring clarity and consistency to the market, as industry-wide consensus is still lacking.
Changes in the way people shop and a revival of family dining culture as households cut back on spending mean that manufacturers must innovate to preserve customer loyalty, according to IRI.