News & Analysis on Food & Beverage Development & Technology
Essential oils of sage and rosemary could offer a natural alternative for processed meats, slowing oxidative spoilage as well as imparting flavour and aroma, suggests a new study from Spain.
Canola oil is gaining credence as an ingredient for food products aimed at supporting heart health, as the FDA has approved a qualified health claim on its potential to reduce the risk of coronary heart disease, owing to its unsaturated fat content.
Growing consumer demand for healthy snacks has prompted candy giant Mars to launch its newly introduced flavonol-rich chocolate line in individual serving sizes, designed for sale at convenience stores.
The American Association of Cereal Chemists (AACC) International recently recognized a number of experts from around the world for their scientific and technical accomplishments that have advanced the field of grain science.
Coming up with clear definitions for classifying the whole grain content of foods is a top priority for the AACC International Whole Grains Task Force, which will soon submit its comments to the USDA regarding the establishment of new WIC nutritional...
The European biotech industry has welcomed the European parliament's public hearing on the prospects and challenges for European agriculture.
On the back of growing demand for healthier snacking products, cereal snacks are luring consumers away from traditional indulgences such as crisps and confectionery - prompting snack makers to diversify to keep up with the trend.
Food products that provide a measurable health benefit will ensure healthy corporate growth in the future, delegates at Wild's Heidelberg Convention were told.
A special protein generated through a novel enzymatic process has been developed to partially replace the fat in chocolate.