News & Analysis on Food & Beverage Development & Technology
A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium, barium and manganese, which bucked the trend.
Legislation unveiled in the House of Representatives this week would increase Food and Drug Administration powers and the frequency of safety inspections – but would require industry to cover the cost.
A new organization called Bulk is Green is aiming to increase awareness of bulk foods to give consumers more of a choice about the precise quantities they want to purchase, and to reduce packaging.
Jungbunzlauer is repositioning its leavening agent GdL on the back of rocketing phosphate prices, which have made alternative ingredients more competitive.
Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.
Views and comments on new regulations governing the irradiation of food in England are being sought by the Food Standards Agency (FSA).
Exclusive interview: Part 1
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
While pushing to meet growing potential interest in North America for unpasteurised cheeses, producers from Quebec are increasingly questioning using raw milk in their goods amidst wider safety fears, says one industry expert.
The US Food and Drug Administration (FDA) has announced that the Peanut Corporation of America is expanding its recall to include all peanut products manufactured at the plant since January 1 2007.
Cargill has released a high fiber vitamin and mineral-enriched base for cookies and bars designed for manufacturers to customize with their own ingredients.
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.