News & Analysis on Food & Beverage Development & Technology
US scientists have found a way to prevent the formation of the naturally occurring cancer-causing compound aflatoxin in nuts such as almonds, pistachios and walnuts, findings they hope will lead to the first environmentally friendly way to combat the...
Converting food production to organic may not be as difficult as some may think, according to a new paper that examines necessary steps in the conversion process.
Chocolate companies are uniting with the World Cocoa Foundation (WCF) to encourage sustainable cocoa production in West Africa and therefore strengthen the supply chain to Western manufacturers.
Ingredients giant Tate and Lyle could be set to cease its sugar processing operations in Central Europe, as producers look to lower quotas in light of new EU sugar reforms.
Consumers don't want a 9pm watershed on food advertising to children, according to the UK's Food and Drink Federation.
The market for natural and functional ingredients is set to explode, according to a new report on the future of food and drink flavours.
Coffee prices stabilised in September after two months of marked price increases, according to the International Coffee Organisation (ICO).
Although most Americans agree in the importance of consuming breakfast, the majority of consumers say they do not have the time for it, according to a new survey.
Carrageenans, mixed with glycerol and heated with fats, can form edible films and may open interesting developments for encapsulation of flavours, colours, and antioxidants, suggests new research from France.