News & Analysis on Food & Beverage Development & Technology
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
Healthy food should be made cheaper and a ‘fat tax’ should not be treated simplistically in Israel, the head of the public health lobby in Israel’s parliament has told FoodNavigator.
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content.
Mettler Toledo Safeline X-ray (SL-XR) is taking part in an exhibition looking at the best of British manufacturing.
The US meat export sector remains in robust health with solid results for the first half of 2012, latest figures have revealed.
China Modern Dairy Holdings - China’s largest milk producer - has denied any knowledge of talks designed to discuss its takeover by Mengniu.
Japan’s second biggest confectioner Meiji Holdings has reported a steep decline in its first quarter (Q1) confectionery profits as its chocolate sales fall and it suffers from a “shrinking” gum market.
Bakery and snack manufacturers can expect a higher wheat price in the coming months as the US drought has hit the maize market putting pressure on wheat supplies amid export concerns in Russia, says an analyst.
MULTIVAC has launched its own range of checkweighers for the first time – a move that will effectively complete its packaging line offering, the firm claims.
Novozymes has forged a scientist exchange programme between Denmark and India, which the company hopes will increase expertise and innovation in the field of food ingredients, among other areas.
Pesticide levels are not a problem in Chinese red wines, says a top local watchdog.
The US government has announced plans to buy up $170m of domestically-produced meat and fish products to help the country’s struggling livestock sector.
DuPont Nutrition & Health claims that a new study has demonstrated the satiating effect of its polydextrose ingredient, with participants eating less food at a subsequent meal after consuming the low-calorie soluble fiber.
US burger chain The Wendy’s Company has reported improved revenues for the second quarter ended 1 July 2012, with same-store sales up for the fifth consecutive quarter.
The more we move, the slimmer we will become, right? However, with ballooning obesity rates over the past 30 years, research suggests that this is not the case. US adults are moving more than ever – but eating more than ever too.
Age is the single most important factor determining when and where Americans eat, according to a new report from market research organization Packaged Facts, which suggests ways that food companies can respond to shifting demographics and eating habits.
Nutritionist Dr Carrie Ruxton has challenged the latest study vilifying egg yolk as a contributor to coronary artery disease.
The artificial butter flavouring 2,3-pentanedione, used to provide butter taste and aroma in microwave popcorn is an ‘inhalation hazard’ that may cause severe lung disease in food industry workers, warns new research.
New Zealand’s largest dairy cooperative is refusing to join milk producers and marquee retailers that are removing permeate from their milk brands.