News & Analysis on Food & Beverage Development & Technology
An extruded composite food packaging film containing pectin, polylactic acids (PLAs) and nisin can inhibit Listeria monocytogenes, according to scientists based at the Agricultural Research Service (ARS) of the US Department of Agriculture.
International Flavors & Fragrances is looking to extend its customer base in the UK and Ireland through a new distribution deal with Barentz focused especially on small and medium manufacturers.
The sale of Danisco Sugar to Nordzucker now looks unlikely to close this month as planned, as more time is required for the competition authorities to address important questions.
AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products.
The manufacturer of a new range of starter cultures designed to offer white brined soft cheeses such as feta with consistent texture that can meet the needs of both traditional and industrialised producers.
The market for sodium-reduced foods is on the rise thanks to efforts by the industry to provide consumers with new product introductions and line extensions, according to a GMA paper.
More than 1,500 companies use the Global Reporting Initiative’s guidelines to evaluate their performance on sustainability, environmental impact and responsible marketing – and now Kellogg’s has released its first.
A pilot study from Russia and the US indicates that supplements of Bifidobacterium bifidum and Lactobacillus plantarum 8PA3 may improve the health of an alcoholic’s liver.
US-based Explorer’s Bounty has released a range of puffed fruit snacks, which it says taps into consumer demand for organic, healthy snack foods.
A new survey which offers an estimate on the number of vegetarian children in the US highlights a potential emerging market for those on an ‘ethical diet’ needing alternative sources of protein.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
A Japanese bid to introduce a new black bean extract to Europe to block the absorption of carbohydrates has received a boost, as the FSA has issued a draft positive opinion.