News & Analysis on Food & Beverage Development & Technology
Food and beverage makers looking to slash salt, as well as fat and sugar, levels in their product ranges could benefit from a new flavour system designed by ICI-owned firm Quest, reports Lindsey Partos.
US researchers open up potential opportunities held in the citrus genome, helping to detect specific genes related to pathogen resistance and to high flavonoid and nutrient levels.
Making a calcium-fortified drink could get easier for companies participating in a new study designed to investigate which of the numerous types of calcium ingredients perform best in which application, writes Dominique Patton.