News & Analysis on Food & Beverage Development & Technology
Fruit juice is still a dynamic, growing sector in France and is showing no sign of slowdown, according to trade organisation UNIJUS – although data do belie some trading down in purchasing patterns.
An organization dedicated to raising capital for small companies in the fields of health, wellness and green, natural and organic nutrition has announced its fourth investors’ meeting, due to take place in New York City on April 21.
Land O’Lakes has introduced a reduced fat, reduced sodium process cheese designed to aid manufacturers in improving the health profile of their products, without compromising taste or functionality.
The Chicago Board of Trade’s wheat futures market is in danger of losing its relevance as the gap between future prices and cash prices has widened, say the authors of a new University of Illinois study.
Improved protection against the contamination of wrapped confectionery and other food products with metals and plastics is claimed for the new small-size version of Ishida Europe’s X-ray inspection system.
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
The food and beverage enzyme market looks set to continue growing, says Danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered.
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.
Virginia Dare has renewed a marketing push for its range of natural tea extracts and concentrates on the back of growing consumer perception of tea’s health-giving properties.
The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from Brazil.
A selection of “whole foods” have been chosen in a top five top functional foods selected by the New York State Dietetic Association (NYSDA), with probiotic, low-fat yogurts being the only truly technical, fortified food.