News & Analysis on Food & Beverage Development & Technology
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
A new DNA livestock tracking programme, which allows consumers to scan products with their smartphones, has been launched by BioPet Vet Lab and Southern Natural Foods.
Mexican bread titan Grupo Bimbo has said expenses from its Sara Lee buy last year have led to a slight drop in Q2 earnings despite healthy sales.
The US Department for Agriculture (USDA) has retracted a statement showing support for the ‘Meatless Monday’ campaign after it attracted fury from the US livestock sector.
If vegetable oil were re-labeled to say 100% soybean oil, about one-third of consumers say they would be more likely to buy it, according to a new survey.
Frutarom Savoury Solutions has launched stabilising compounds that enable condiments such as dips, ketchup, sauces and mustard to be incorporated into meat and sausages.
Demand for sensory stimulation and indulgence is the most important global mega-trend in ready meals, according to market analyst Datamonitor.
Meat exports from the European Union (EU) are expected to grow by around 3.6% during 2012 as global demand remains strong, despite both production and consumption across the EU declining, a forecast has said. However, falling livestock numbers may...
There are serious weaknesses in a system that allows firms to self-affirm the safety of food ingredients without the approval or knowledge of regulators, according to researchers conducting a probe into the nation’s food additives law.
Burger giant McDonald’s has seen net profits fall 4% year-on-year in the second quarter of 2012, reflecting a strong dollar and challenging global trading conditions.
Researchers claim to have identified the bitter taste receptors activated by specific stevia extracts, potentially leading the way to development of better taste modulators and more selective stevia plant breeding.
Israeli supplier Lycored has paid an undisclosed sum for a Ukrainian firm specialising in fungal pathogen-derived carotenoids in a move that brings a natural beta carotene into its portfolio.
Danone has warned of continued “rapid deteriation” in consumer demand in Southern Europe, despite reporting global sales growth of 5.9% for H1 2012.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
An unprecedented level of joint planning, innovation, and action between academia, governments, civil society and the food industry is required to battle the ‘double crisis’ that world hunger and high obesity rates are causing, warn researchers.
The blending of food, pharma and beauty could be the next big trend in the global food market according to Sanford C Bernstein.
Anitmicrobial packaging can help food manufacturers in the battle against listeria in ready-to-eat meat products, according to a new scientific study.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
What makes a good open innovation brief, and just how open do you need to be?
US children drink less milk and more sweetened beverages like soda and sports drinks as they get older, but such drinks do not necessarily replace milk in children’s diets, according to new research published in the Journal of the Academy of Nutrition...