News & Analysis on Food & Beverage Development & Technology
‘Chicken juice’ – the liquid produced from defrosting chickens – allows Campylobacter to form protective biofilms and boost its survival in food processing sites, according to a study from the Institute of Food Research.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Food companies are moving toward compliance with the upcoming Food Information for Consumers (FIC) regulation but many still have work to do, according to a new report.
Agilent Technologies has enhanced some of its Fourier transform infrared spectrometer (FTIR) microscopes claiming it will allow customers to analyze samples that were never before possible.
BRAU BEVIALE 2014: FOCUS ON...GLUTEN-FREE BEER
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology.
The United Nations Environment Programme (UNEP) and the Roundtable on Sustainable Palm Oil (RSPO) have partnered to raise awareness on sustainable palm oil and strengthen frameworks like that for complaints on compliance.
European Union (EU) poultry retailers may be penalised if they sell salmonella-contaminated fresh products, even when they are processed and packaged by another company, the European Court of Justice (ECJ) has ruled.
Oldways Whole Grains: Breaking Barriers Conference
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average...
General Mills will shut down and sell its first cereal manufacturing plant under the $40m cost-cutting program announced earlier this year.
Personalised dietary advice based on a person's genetic makeup improves eating habits compared to current ‘one-size-fits-all’ dietary recommendations, say researchers.
Beef + Lamb New Zealand (B+LNZ) has said that the recently concluded free trade agreement with South Korea should provide a major boost to its red meat exports to the country.
The a2 Milk Company (a2MC), the New Zealand firm behind the popular a2 Milk brand, plans to list on the Australian Securities Exchange (ASX) in 2015.
The China-Australia free-trade agreement might significantly improve market access for Australian processed foods to China but, according to one minister, it could also prompt price inflation to hurt domestic consumers.
Sweden’s meat sector has established Svenska Köttföretagen (SKF), a new broad-based trade organisation that will promote the industry’s special interests and provide expert advice to members.
Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
The British Poultry Council (BPC), Defra, and the European Commission have put damage control procedures into place following the recent bird flu outbreak on a duck breeding farm in Yorkshire, UK.
The need to get higher returns on investment capital that has lain idle is driving the ongoing consolidation in the sphere of analytical testing according to Dave Kliber, CEO of SF Analytical Laboratories, which was recently acquired by multinational...
Three years ago, Greek yogurt was on fire. Today, as the category has matured, its growth has slowed to a more modest pace, while one market watcher predicts dollar sales growth in the overall yogurt category (which has been driven by Greek in recent...
Beauty from within, still in its infancy in North America, is a concept that has long been driven by dosage form innovation, an expert in the field says. This is especially true for the delivery of collagen, which requires a dose that exceeds what is...