News & Analysis on Food & Beverage Development & Technology
A review of all new food and beverage product launches in Europe over the past year has revealed an increased focus on three top-of-the-mind consumer issues: The quest for all things natural, the need for speed, and the avoidance of allergens.
Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
The Centers for Disease Control and Prevention (CDC) has issued a report including recommendations to help tackle obesity in the United States, with strategies to increase availability of healthier foods.
Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
University of Chicago researchers have been awarded a $433,100 grant to investigate how food allergies are triggered, in a study that could eventually help explore whether GM crops cause allergies.
Unilever has announced that it will cut the trans fats from its soft spreads, while keeping levels of saturated fat below two grams per serving – even though it could already claim ‘zero trans fats’ on labels.
A simple and cheap method of testing for melamine contamination of milk and other foods has been developed thanks to the discovery of a new enzyme, said US researchers.
The Food Standards Agency (FSA) is calling on food additive manufacturers and enforcement authorities to comment on an EU directive laying down new purity criteria.