News & Analysis on Food & Beverage Development & Technology
The USDA’s Agricultural Research Service (ARS) has signed an agreement with Israel’s Ministry of Agriculture and Rural Development to collaborate on research to help meet the world’s food and agricultural needs.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
Improved soup quality through remedying the problem of soup thinning is the aim of new research at UK food consultancy Campden BRI.
Polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time.
The Centers for Disease Control and Prevention (CDC) has said that part of the reason obesity prevalence is lower in Colorado than in other states could be Denver’s altitude.
Fonterra has insisted that the New Zealand-based dairy is 100 per cent confident in its products as one of its Chinese customers faces an investigation into tainted milk claims.
Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.
A new study has identified and sequenced antioxidant proteins in yogurt that could be used as stabilizers in functional foods, following on from previous research on their potential.
Indonesian palm oil supplier PT Smart has refuted Greenpeace claims that it is destroying rainforest, publishing an independent verification report (IVEX) detailing its practices.
US Department of Agriculture (USDA) Secretary Tom Vilsack said on Tuesday that world wheat supplies are robust, despite fires that have devastated Russian wheat crops and flooding in Canada.
The struggling economies of Southern and Eastern European countries marred the sales figures of CSM’s bakery supplies division over the last six months, which growth from the UK and Germany could not offset.