News & Analysis on Food & Beverage Development & Technology
Depending on the consumers to drive the food system down a more sustainable route is misplaced as government, food manufacturers and other industry players need to take the wheel, according to a new report.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
Protein manufacturer Proliant continues to push ahead with its re-entry into the dairy sector through the global launch of a new ingredient it says can provide added value in food formulation, whilst cutting costs compared to other dairy solids.
Frutarom has finalized its acquisition of the UK flavour and fragrance company Oxford, which brings it one step closer to its goal of being a $1bn group by 2012.
High raw material costs and lower sales take their toll on the bottom line at International Flavors and Fragrancesf (IFF).
The US will dominate global wine demand within the next three years as the country’s drinking habits shift increasingly towards spirit and vintages, says new industry research.
Mexicans are becoming more interested in healthy foods and dietary fiber, opening up new opportunities for food and beverage companies to launch high fiber products, according to research from Tate & Lyle.
Symrise has introduced a new line of synthetic mint flavors that it says offer a cost effective and market stable alternative to more expensive mint oils.