News & Analysis on Food & Beverage Development & Technology
A legal dispute over Muscle Milk bars and sports beverages has moved into a new phase after a federal judge ruled an amended false advertising lawsuit against brand owner Cytosport can proceed.
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
US and Canadian meat processors have called on ministers to abide by a ruling from the World Trade Organization (WTO) Appellate Body that the US is violating its international trade obligations by enforcing mandatory country-of-origin labelling (COOL) on...
The US Department of Agriculture’s Food Safety and Inspection Service (FSIS) is to step up chemical residue testing on meat, poultry and egg products.
New Zelanders are eating less meat than a decade ago, a new research report found, but are still eating on par with other major meat-eating nations.
The European Food Safety Authority (EFSA) has recommended use of the threshold of toxicological concern (TTC) chemical screening tool in the risk assessment of food - paving the way for its use in policy making.
Dispatches from IFT 2012 Las Vegas
US firm Caravan Ingredients showcased cracker enzyme technology that delivers greater throughput and less wastage for firms making the snack at the Institute of Food Technologists 2012 Annual Meeting & Expo, Las Vegas.
Dispatches from IFT 2012 Las Vegas
DD Williamson looks set to benefit substantially from regulatory changes on both sides of the Atlantic, including the harmonisation of organic standards, the company claims.
DG Sanco has reignited the nutrient profiling debate by initiating a consultation with other parts of the European Commission to test support for it to set nutrient profiles under health claims legislation.
Molson Coors (UK & Ireland) claims consumers are increasingly attracted by world beers as it rolls-out a new four-pack of bottles including Cobra, Singha, Grolsch and Grupo Modelo's Pacifico Clara.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
A newly developed ‘nutritional pizza’ should spur industry into action to create ready-meals that offer real nutritional value, according to the co-creator of the new product.
Interview: Samy Jandali, VP Nutrition & Health, North America, BASF
Chat to any major ingredients supplier at a trade show and you can expect to hear liberal use of buzzwords from ‘partnership’ and ‘collaboration’ to ‘open innovation’ says Samy Jandali.
Consumers are shifting toward positive messages of overall ‘health management’ and away from more negative associations of weight management, according to a presentation by trend experts at market research organization Mintel at IFT in Las Vegas last week.