News & Analysis on Food & Beverage Development & Technology
Dispatches from IFT
If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits, we would have a greater chance of tackling obesity, according to one...
Treatt has launched a blend of natural essences to improve the flavour and mouthfeel of stevia.
EU-wide food labelling regulations have moved a step closer to being adopted following a “breakthrough” in negotiations, according to European Parliament Rapporteur, Renate Sommer.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
There are high hopes that issues surrounding volatile agriculture commodity prices will be met with some firm policy at the G20 meeting next week, according to the industry federation, CIAA.
People with high levels of the amino acid cysteine have been found to carry between six and ten kilograms more fat than those with lower levels. Now a team of researchers are studying the phenomenon.
The European Food Safety Authority (EFSA) said it has no safety concerns for 3H-perfluoro-3, ammonium salt, for use in food contact materials under specific conditions.
Optional cholesterol labelling of food products may soon be banned in the European Union if a draft regulation on food information to consumers passes in its existing form.
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.