News & Analysis on Food & Beverage Development & Technology
Sensory perception of flavours could be boosted, and salt levels lowered, by choosing the optimal starch thickener, say scientists, a result that could have big implications for the food industry.
A new study has revealed that the higher obesity rates of Hispanic children are not connected to socioeconomic factors, findings that could add weight to the suggestion that this sector of the population responds differently to diet.
The Food and Drug Administration has confirmed that it stands behind its consumer advisory on mercury levels in fish.
Exter Aroma has launched a clean label bouillon flavour (HVP) based on sunflower that offers food makers an allergen free, non-GM, 100 per cent vegan flavouring option.
Minimal processing of fruit - cutting, packaging and chilling - does not affect the nutritional content even after nine days, says an international study that could promote healthy eating on a limited time-scale.
The popularity of whole grains and a growing trend to fortify baked goods with functional ingredients has added a new dynamic to an otherwise mature US bread market, says a new report.