News & Analysis on Food & Beverage Development & Technology
Chinese supplier Fenchem said its new collagen peptide extracted from fish scales, an ingredient used in the joint health food and drinks market in Japan, is aimed at food and supplement manufacturers in the US and Europe.
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
Canadian natural and organics group SunOpta has reported a loss of $4.7m in the third quarter of 2009, much of it linked to professional and banking fees, but it has continued its debt reduction strategy.
The discovery of mould, meat debris and slime in the Maple Leaf plant at the centre of the 2008 Listeria outbreak just weeks after it re-opened did not pose food safety concerns, the company said.
Proposals by the UK Food Standards Agency (FSA) to cut its funding of meat control inspections could be a “significant blow” to the processing sector, said a leading industry body.
An initiative to improve the agricultural, environmental and social aspects of sourcing cocoa from West Africa achieved has achieved a milestone, as the first beans have arrived in Europe for processing.
Even if Kraft intends to increase its bid for Cadbury, its latest offer has probably managed to upset both the board and shareholders, says Andrew Wood, senior research analyst at Sanford C. Bernstein.
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.