News & Analysis on Food & Beverage Development & Technology
‘I Can’t Believe it’s Not Butter!’ When it comes to transparency you can’t get much clearer than Unilever’s famous exclamation-turned-margarine-brand. But new labelling rules to prevent one food masquerading as another should distinguish between intent...
Industry federation the CIAA has branded MEP’s desire for mandatory labelling of trans fats on food and beverage products as ‘a step too far’, supporting the council view that trans fats info should be voluntary.
Tate & Lyle announced today that it has agreed to sell its Vietnamese sugar business in a cash deal worth £33m subject to regulatory approval.
Another milestone has been achieved in the UTZ certified sustainable cocoa programme, with the first-ever shipment of cocoa beans from Ghana that meets that standard’s economic, environmental and social criteria.
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology project.
The growth potential for soy-based ingredients in the US food and drink market remains significant, suppliers have insisted following the publication of a report from Mintel revealing a sharp drop in US sales of finished soy foods and drinks.
Algal flour may provide a one-step solution to the challenges of fat-reduction in foods, with low-fat cookies, crackers, and salad dressings possible new arrivals on supermarket shelves, according to Solazyme-Roquette Nutritionals.
The UK Department for Environment, Food and Rural Affairs has rejected media reports that it plans to scrap Best-before labels in a bid to cut the 8.3m tonnes of food thrown away by households each year.
The downward trend in sugar prices is likely to continue, but this recent correction in the market may be undermined by tight global supplies, a factor also likely to curb the fall in cocoa prices, according to Rabobank.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
Eight of the top 12 soy drink consuming countries are Asian with Hong Kong residents consuming the most at 17 litres per year each, according to TetraPak data.