News & Analysis on Food & Beverage Development & Technology
Molecular technologies could now be used to foil fishing fraud and boost traceability by determining the origin of even processed products like canned fish, said scientists from the European Commission.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
Dispatches from the ISA conference
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
A new logo allows confectionery, biscuit and other food producers show their commitment to sustainable palm oil, which in turn will boost global demand, says the RSPO.
Substituting wheat with soy in microwavable pocket-type dough products may improve the food’s texture and reduce the detrimental effects of microwave cooking, suggests a new study.
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
European yeast producers have attacked EU Commission sugar policies, warning that they could inflate costs and put the industry at risk.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
Frutarom Savory Solutions has developed a new ingredient compound which enables fish to be used as sausage filling.
A lot of progress has been made to reduce the costs that packaging brings to retailers but more could be done to make food products stand out on shelves, according to EHI Retail Institute.
60-second interview: Pat Conroy, Deloitte
Food and drink M&A activity is predicted to pick up this year, but who’s selling, who’s buying, and what is top of the shopping list? Elaine Watson caught up with Pat Conroy, vice chairman and US consumer products leader at Deloitte, to find out.
Consumers and food manufacturers alike remain confused about the concept of the ‘glycemic index (GI)’ and ‘glycemic load (GL)’, according to National Starch, which is urging both parties to think about ‘insulin sensitivity’ and ‘healthy blood sugar’...