News & Analysis on Food & Beverage Development & Technology
Dispatches from Reformulation Symposium
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
FoodProductionDaily.com caught up with Professor Horst-Christian Langowski, director of the Fraunhofer Institute for Process Engineering and Packaging (IVV), at the Anuga FoodTec show in Cologne to discuss the perceived risks and ongoing research into...
A Californian company is recalling over a million pounds of pistachios distributed nationwide due to possible salmonella contamination.
American attitudes to nutrition labeling have been thrown under the spotlight with new research suggesting just a fraction of a consumers pay attention to dietary information available at some major restaurants.
Associated British Foods’ €385m acquisition of the Spanish sugar company Azucarera Ebro has been given the go-ahead by the European Commission.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Tate & Lyle has introduced a new natural starch to its line of waxy maize starches in order to provide a wider range of clean label textures for snack foods.
DSM has linked with the North China Pharmaceutical Group Corporation in three separate projects that will see DSM take a minority 10 per cent share in the Chinese company.
A scheme that aims to replace poppy plantations with pomegranate orchards in war-ravaged Afghanistan is winning support with up-market UK retailer Waitrose throwing its weight behind the project.