News & Analysis on Food & Beverage Development & Technology
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
The market for cheaper alternatives to phosphates used in food is expected to blossom over the next few years as prices for the ingredient are likely to remain high, according to an industry analyst.
The FEMA GRAS program’s status as a leading assessor of flavor safety has been strengthened by developments in other programs, say the authors of its first review since 1995.
FoodProductionDaily.com takes a look at the stories dominating the processing and packaging news headlines this week, with contamination from both bacterial and chemical sources looming large.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
D.D. Williamson has introduced a naturally derived beta-carotene coloring which it expects to appeal to manufacturers looking to capitalize on the growing trend for natural foods and beverages.
Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.
EXCLUSIVE INTERVIEW: PART 2
A recent law from Brussels has thrown up new opportunities for different loaf sizes for UK bakers, with 2009 set to witness an escalation in new product development related to the weight of pre-packaged breads.
Wireless technologies can provide flexibility, easiness of operation and constant tracking of the food and drink production process, claims an industry research firm.