News & Analysis on Food & Beverage Development & Technology
Over two-thirds of the dietary information printed in national UK newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food.
A recently launched integrated odour scavenging system cuts product shrink, helps eliminates off smells and cuts packaging weight and costs compared to some comparable technologies, said Sealed Air Cryovac.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
The quickening pace of globalization has forced the Food and Drug Administration to place progress towards an integrated global food safety system center stage in priorities plan covering the years up to 2015.
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
New York-based Maypro Group has finally revealed its ‘quiet’ program to donate potassium iodide supplements to Japanese locals at risk from the recent nuclear incident, and asks if there is a way to turn this into a wider industry fundraising effort.
Next month’s meeting of the agricultural advisory committee of the Commodity Futures Trading Commission (CFTC) will give the food industry one last chance to make the case for imposing limits on the activity of index funds in the wheat futures market,...
Higher fruit content is a big draw for consumers of sweet spreads in the UK, as they are still looking for nutritional value and fewer additives, according to a new report from Mintel.