News & Analysis on Food & Beverage Development & Technology
Changing its entire cereal portfolio to whole grains last year presented General Mills with a huge opportunity, but also a number of challenges, said the firm, which yesterday explored the steps leading up to the launch of its whole grain initiative.
Chr. Hansen has developed six new cultures that it claims can offer yoghurt manufacturers up to 20 per cent more texture.
A new set of definitions related to glycemic carbohydrates have been approved by a group of industry and science experts, in an effort designed to help food manufacturers communicate how the carbohydrate content of a product will affect blood glucose...
People who eat salads have higher serum levels of vitamins C and E, folic acid, and carotenoids, according to a large study of US adults that suggests these nutrients are well absorbed in the body from raw vegetables.
A new baking enzyme which aims to cut costs on the production line and increase the shelf life of bakery products has been launched by ingredients giant Danisco.
The coffee market was very volatile during the month of August, particularly with the explosion in Robusta prices, according to ICO executive director Nestor Osorio.
US agri-giant Cargill is setting up new offices in Asia to boost sales of its sweetener brands in fast-growing markets.
Dutch lactic acid firm Purac is developing a product to fortify soymilks with calcium, helping companies offer a better alternative to milk.