News & Analysis on Food & Beverage Development & Technology
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years to...
The CIAA has published a new guide for manufacturers, to help them understand issues surrounding the use and labelling of flavourings in light of the 2008 regulation.
An attempt by Kraft Canada and Saputo to overturn Canadian government standards on the composition of cheese has been dismissed by the Federal Court of Appeal.
Symrise exceeded its sales and earnings for fiscal year 2010 thanks to the global economic recovery, strong boost in demand and a solid positioning in emerging markets.
Chilean flavour and fragrance producer Cramer Productos Aromáticos is breaking into the European market, targeting mainly mid-sized food and beverage producers with its range of natural flavours and speciality South American flavours.
Flavors and yeast extract company, Synergy is setting up a new flavor innovation and manufacturing facility near its current site at Wauconda, Illinois, north of Chicago.
Celebrity chefs are having a greater influence on the way Americans eat than ever before and are encouraging food innovation, according to vice president of the Food Network’s test kitchens, Katherine Alford.
The European Food Safety Authority (EFSA) has concluded that caramel colours are not carcinogenic or genotoxic, and there is no evidence that they have adverse effects on human reproduction and child development.
A previously unknown allergen found in the peel of tomatoes has been identified by a team of Spanish researchers.
Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.