News & Analysis on Food & Beverage Development & Technology
France’s Group Casino has pledged to remove palm oil from all its own brand products, starting with 200 by the end of this year, for environmental and health reasons, and use only certified sustainable palm oil in non-food products.
SpringThyme Oils has developed a new range of infusions that combine butter fats and oils with herbs and spices to add new flavours to dairy-based foods.
US foods giant ConAgra reported a 19 percent boost in third quarter profits on Thursday, driven by increased sales in its consumer foods sector – but its commercial ingredient business is still suffering.
Gamma ray irradiation is more effective than the electron beam version in the reduction of bacterial populations in ground beef and has no adverse effect on quality and sensory characteristics such as colour, chewiness, and taste, according to Korean...
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Plans are afoot to merge the New Zealand Food Safety Authority back into the Minister of Agriculture and Forestry, 3 years after the risk assessor and risk manager were split out.
Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.
The European Food Safety Authority published new dietary reference values (DRVs) for carbohydrates, sugar, fibre, fats and water confirming proposals made last year. The final levels have drawn criticism from some scientists.
Full-fat milk may be associated with constipation but new research suggests that drinking fat-free milk could be a way of solving irregularity problems.