News & Analysis on Food & Beverage Development & Technology
Greater speed in pathogen detection within processing plants rather than a reliance on enhanced regulation is the key to reducing product contamination from pathogens such as Salmonella, claims a diagnostic test consultant.
A new high volume sorter ensures effective screening of defective product for potato chip processors, claims Key Technology.
The percentage of food and beverage products making ‘natural’ claims is growing in strength in the US, according to the Mintel Global New Products Database (GNPD).
Kraft Foods has invested in a novel ingredient screening technology that uses mathematics to identify new compounds with specific health benefits.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008, according to Mintel, as wholesome and pure become new ideals of healthy eating.
Cargill’s net earnings for the second quarter of 2009 have increased 25 percent but, despite a solid overall performance, the results for its food segment declined.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
SunOpta has developed its line of sunflower-based ingredients to include a sunflower paste designed to be used in the same way as almond paste in bakery and confectionery products.