Every five years the Dietary Guidelines for Americans are updated
by the Department of Agriculture, and last week's offering stirred
up an interesting mixture of praise and concern from the US food
With the market for certified organic products continuing to grow,
demand for organic hydrocolloids has also expanded - prompting the
leading supplier of hydrocolloids to the US food industry to launch
an organic version of its guar...
Research suggesting a link between soft drink consumption and
rising levels of diabetes in the US has sparked fierce criticism
from consumer groups and beverage industry associations. Scientists
with an axe to grind have manipulated...
Scientists at Europe's food watchdog have upped their assessment of
the risk of finding mad cow disease in the United States, Canada
and Norway following an extensive study of data collected between
As demand for soybean oil in food formulations keeps on rising US
agri giant Cargill has opened opens its sixth processing plant in
Brazil. But at the same time, the €1.04bn private firm said poor
returns on its High Fructose Corn...
Brazil, a leading exporter of soybeans and key competitor with the
US, is worried that rising production costs for soybeans could eat
into local farm profits next season, while global stocks rise,
according to fresh figures from the...
Increased harvests for key food commodities could suggest a
near-term easing up of price pressures for ingredients companies
and food manufacturers but an overall draw-down in global stocks
means prices are still extremely vulnerable,...
Food makers may eventually benefit from imminent food technologies
designed to prolong space travel as NASA calls on food scientists
to provide food solutions that will enable humans to travel far
from Earth - to the Moon or Mars...
The complex issue of carbohydrate labelling fired up by the
low-carb trend will move up a gear next month when the FDA is
expected to release proposed rules on how information about
carbohydrates should appear on the nutrition facts...
A new technology that makes fruit pieces 'fizzy' could provide food
makers with new opportunities and encourage children to eat up
their '5 a day', report food scientists in the US behind the
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...