News & Analysis on Food & Beverage Development & Technology
Intake of beta-carotene from foods is inversely associated with lower mortality, including death from heart disease and cancer, in the elderly, shows a new study across different European populations.
The production of gluten-free products could be the way for craft bakeries to increase sales, which are suffering in the face of lower priced mass-produced goods from industrial bakeries, according to German company Hanneforth Food For You.
Five years in development, Danisco looks for strong gains from two new enzymes, a lipase to enhance flour performance and an amylase to extend the shelf-life of bread, targeted at bread makers.
The Californian attorney who sued both Kraft and McDonald's over trans-fats tells FoodNavigator-USA.com how he forced the issue onto the front pages, and what his next plan of action is.
The week started with the US making a firm commitment to cut domestic farm subsidies but ended in disappointment at the WTO. Politics as normal, or is an agreement doomed?
As supply and demand issues for non-GM lecithin propel ingredients manufacturers to push alternatives onto the market, Danish emulsifier firm Palsgaard launches citric acid ester as a lecithin replacer.
A new natural gum system designed to achieve a thick, creamy taste and appearance could help dairy food makers avoid commodification.