News & Analysis on Food & Beverage Development & Technology
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Leading players in the UK food sector are being asked for their views on an overhaul of European food hygiene legislation three years after the rules came into force.
Manufacturers of energy drinks are less frequently including the ingredient taurine in their new product launches, according to the latest post-market statistics.
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Some consumers are beginning to turn back to choosing convenience over price, according to new research from marketing firms The Integer Group and M/A/R/C.
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
Solbar has been awarded first place for analysis of its soybean meal by the American Oil Chemists Society (AOCS) Laboratory Proficiency Program, the company said on Monday.
We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK.
China is drafting a detailed new system of food safety standards in a bid to bring them line with international regulations and restore the country’s battered reputation on the issue.
Chemical giant BASF is increasing the price of its propionic acid by €100 per tonne, citing market conditions as the cause.
A new index that ranks UK grocery brands according to their impact on the environment has listed only food and beverage brands in the ten worst performing products – which the greenest goods included four detergents.