News & Analysis on Food & Beverage Development & Technology
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
The popularity of Thai foods has led Synergy to develop and range of clean-label pastes for the food manufacturing industry.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
Private label is continuing to steal market share despite a more stable economy, but brands are fighting back on the battleground of health and convenience.
A US health group has branded a voluntary industry initiative to tackle junk food marketing in schools a “sham”.
The US market for children’s food and drink will grow in value by 50 percent from $16.4bn in 2007 to $26.8bn within two years, according to a new report from New Nutrition Business.
Cadbury has approached the UK’s Takeover Panel, asking it to impose a deadline for Kraft to make an offer.
German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
Indag, a subsidiary of natural ingredients supplier Wild, has developed a new disinfectant system to clean bottle mouths and closures continuously, even during production.
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
The US peanut harvest is now underway and, eight months after salmonella-tainted peanut products led to one of the biggest recalls in US history, the National Peanut Board says the recession has boosted demand.