News & Analysis on Food & Beverage Development & Technology
Food developers meeting the constant challenge to disguise the aftertaste of artificial sweeteners will gain from new research that finds certain 'tastants' block the natural taste 'off-switch'.
All round gains in flavours, speciality, and dairy ingredients help Irish ingredients group Kerry face "highly competitive trading conditions" and contribute to the 12.8 per cent rise in first-half profit.
A new CoQ10 product, said to be more bioavailable than the commonly marketed crystal form, is set to open up a number of food and drink applications for the ingredient, already booming in supplement form.
A new clinical study has re-ignited the fiery debate over dairy intake and weight loss, claiming obese adults can eat four servings of dairy every day and still lose as many pounds as those with a low-dairy intake.