News & Analysis on Food & Beverage Development & Technology
To BPA or not to BPA? While the European Food Safety Authority (EFSA) backed the continued use of bisphenol A last week, the real question is whether the verdict was a full-blown reprieve for the controversial chemical or merely a stay of execution.
A major plastics trade body, a leading scientist, and the UK food safety watchdog have all backed the European Food Safety Authority’s bisphenol A (BPA) opinion that the tolerable daily intake (TDI) for the chemical does not need be altered.
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
Fat tissues in the upper and lower body may gain weight differently, says a new study which deepens our understanding of fat accumulation and obesity.
Reducing consumption of sugary drinks should be a critical dietary approach to reducing cardiovascular risk in children, claims a commentary published in the Journal of the American Dietetic Association.
Kraft said its new innovation centre in Switzerland, inaugurated today, will ensure innovations in chewing gum and sugar confectionery have regional appeal.
BASF is to shift 150 employees to the new HQ of its nutrition and health division in Lampertheim, Germany from 2011.
The Institute of Food Research (IFR) in the UK and the Nestle Research Centre in Switzerland have collaborated in the development of a new method for detecting spores of non-proteolytic Clostridium botulinum.
A new EU project called Afresh is kicking off to develop a new research agenda around healthy nutrition and physical activity, based on new concepts developed by the food and sports sectors.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability...
The Food and Drug Administration (FDA) has issued draft guidance on acidified and fermented foods, such as pickles, relishes and olives, to provide recommendations on manufacturing and quality control.
Whole Foods Market has partnered with the Non-GMO Project in order to raise consumer awareness of genetically modified organisms (GMOs) in foods, as part of the project’s first Non-GMO Month, Whole Foods said.