News & Analysis on Food & Beverage Development & Technology
General Mills has defended its fruit snacks after lobby group The Center for Science in the Public Interest (CSPI) and law firm Reese Richman launched a class action against the food giant accusing it of presenting products that were “little better than...
Consumers are beginning to reject low-fat diets as they become better informed of the health benefits of certain fats and oils, according to new research from Packaged Facts.
Canadian researchers are using phages to target and kill foodborne pathogens such as listeria and E.coli present on the surface of ready-to-eat (RTE) and raw meats.
The encapsulation of flavour and aroma compounds with starches of different amylose content could help to boost the flavour profile of foods, and may be of use in controlling the release of flavours and aromas in the mouth, say researchers.
The International Alliance of Dietary/Food Supplement Associations (IADSA) has published a report tackling micronutrient adequacy around the world.
The Food and Drug Administration (FDA) may have underestimated the risk to pregnant women and children posed by consumption of seafood from the Gulf of Mexico, according to a new risk assessment study.
CSM may be able to move out of the danger zone if pressures alleviate on the costs input side towards mid-2012 and if its new rationalization plan generates some significant cost savings, notes an analyst.
PepsiCo is gearing up for a possible roll-out of its new mid-calorie cola Pepsi NEXT in the first quarter of next year.
The Australian Food and Grocery Council (AFGC) has said that operating profits of Australia’s food manufacturers are expected to fall by an average of 4.4% in 2012-13 because of the Federal Government’s carbon tax.
A surging demand for chicken, meat and eggs is putting the Indian poultry sector on the path to being a US$27.2bn industry by 2015, finds a new report.
Despite the market stranglehold of Coca-Cola and PepsiCo on the Middle East and Africa, smaller carbonates firms could still exploit a trend towards rising consumption amongst youthful populations in these regions.
Brazil based ingredients supplier Biorigin has extended its umami flavour line to enable sodium reduction in meats.
The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
The Kiwi meat industry is in the process of investigating whether it would be feasible for it to set up an online trading auction to sell export meat products as part of its Red Meat Sector Strategy.