News & Analysis on Food & Beverage Development & Technology
Advances in acrylamide research as UK food scientists take a look at analytical methods currently used by the food industry to monitor the formation of acrylamide during the heat treatment of potato and cereal based food products.
Innovation must be a priority for microencapsulation and food ingredients companies to meet the challenges in today's competitive market, says a new study.
The FDA is unconvinced that cherries pack as much of a health punch as some marketers of cherry-based products are claiming. It has issued warning letters to 29 companies, telling them to stop making disease prevention or treatment claims on their...