News & Analysis on Food & Beverage Development & Technology
Adding alginates or guar gum to baked goods and breakfast cereals could be one way to increase the satiety these products provide, allowing consumers to feel full longer, according to food scientists at the University of Maine.
Ingredients company Danisco launches new concept out of its Singapore office allowing processors to take advantage of the new health trends in the market.
Scientists have developed a method of extracting a natural red colorant from the micro-algae Porphyridium cruentum.
Obesity concerns and a lack of innovation have driven down sales of fruit-flavored juice drinks in the US over the past five years, and prospects to boost the market remain dismal according to a new report by Mintel.
The sugar replacer Isomalt has become the first non-Chinese food to pass the Novel Food approval process set by the Chinese Ministry of Health, according to maker Palatinit.
The reason why some people dislike vegetables such a broccoli and sprouts is due to the genetic defence mechanism to potentially harmful compounds in the plants, a result that deepens our understanding of taste.
If formulators are worried verbose FDA-approved health claims fog the message they are trying to get across to consumers, they should maybe question one of the basic foundations of nutrition packaging: the nutrition label.
Most consumers are concerned about the use of carbon monoxide to meats, according to a new survey, which rekindles an ongoing debate between industry and consumer groups.