News & Analysis on Food & Beverage Development & Technology
Producers in the world’s largest cocoa-producing country, Côte d’Ivoire, are taking part in the first independent audits in preparation for the UTZ Certified code of conduct; a programme that sets internationally recognised standards for responsible...
Dispatches from IFT
Glanbia Nutritionals has developed an emulsifier line for longer shelf life and cleaner labels in a move toward ingredients targeting added productivity and profitability, rather than just added nutrition.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.
Danisco’s new sustainability chief will look to build more value from company policies and seeing results on the bottom line – as well as for the environment and local communities.
Excessive speculation on the futures market fuelled last year’s wheat price surge that led to higher prices for industry and consumers, according to the results of a year-long Senate investigation.
Dispatches from IFT
Leaders in the quest to make the dairy industry greener discuss an ambitious new plan to reduce greenhouse gases by 25 per cent, and how the industry members should collaborate to innovate.
Conjugated linolenic acid (CLA) and L-arginine consumed together have separate but not additive effects on weight loss, according to a study conducted on rats.