News & Analysis on Food & Beverage Development & Technology
Canadian supplier, Lallemand, has launched a form of baker’s yeast that has been altered to boost vitamin D levels and will be available to customers that already employ Lallemand's yeasts as well as new clients.
German biotech firm, InterMed Discovery (IMD), has licensed a “microbial source” form of omega-3 it says offers an alternative to existing fish, algae and plant sources.
The common perception that people turn to so-called comfort foods in times of crisis could be entirely unfounded, says new research due to be published in the Journal of Consumer Research.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
A dried stock made from the fish and seaweed may improve the palatability of reduced-salt products, suggests new research.
New research from New Zealand has found minimal pesticide residues in the local food supply casting further doubt on the value of organic products.
The Food and Drug Administration (FDA) has issued draft guidance on the labeling of beers made with grains other than malted barley and hops, such as sorghum, rice or corn, the agency said on Wednesday.
The world’s newest food industry regulatory body was set up in Phillipines this week, with the foundation of a new agency modeled on the US FDA.
China’s State Food and Drug Administration has launched a new food safety reporting system which it has offered for public consultation.