News & Analysis on Food & Beverage Development & Technology
A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).
Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.
Once upon a time sugar was sugar, and sugar was most definitely not good for you. So the Corn Refiners Association move to rebrand high fructose corn syrup as corn sugar is a daring move – but should do little to sweeten its reputation.
New industry research suggests that producers are shifting away from the traditional orange flavour and focusing more on mixed flavours that are less vulnerable to frozen concentrate orange juice (FCOJ) price hikes.
A new report setting out best practice for segregating GM and conventional maize has been presented to the Agriculture Council, but plans to allow member states to decide on GMO planting in their own territory proved controversial.
Food ingredients giant Cargill says there is "extensive" European interest in its natural stevia-based sweetener Truvia Rebiana, ahead of anticipated approval from the EU Commission for use of steviol glycosides as food ingredients.
The Federal Trade Commission legal action alleging POM Wonderful made unsubstantiated claims for its pomegranate products, adds to a stream of claim actions the increasingly active agency has taken this year.
Ben & Jerry’s has said it will phase out use of the words ‘all natural’ on its ice cream and frozen yogurt labels after a complaint from the Center for Science in the Public Interest (CSPI) last month.
The incidence of celiac disease has doubled every 15 years since 1974 and is becoming more prevalent in the elderly, claims new research from the University of Maryland’s Center for Celiac Research.