News & Analysis on Food & Beverage Development & Technology
A daily supplement of cinnamon extract may boost antioxidant defences and reduce the oxidative stress linked to the metabolic syndrome, suggest results from a small placebo-controlled, double-blind study from the US.
Leading sweetener brand Splenda is set to reinforce its presence in US consumer consciousness through a number of new marketing initiatives, including the launch of an official brand cookbook and the creation of a giant candy apple.
Cote d'Ivoire cocoa growers have downed tools over pay disagreements, beginning a strike which could dramatically cut supplies to chocolate manufacturers.
Trans fats remain a vague health risk for most American consumers, who will often not choose to avoid these at the expense of convenience, price and taste, according to new research.
Next year could see US agriculture focusing more on wheat and corn at the expense of other crops, according to a marketing expert, who examined the implications of higher crop prices on farmers and on farm policy.
The ability of the milk protein, alpha-lactalbumin, to self-assemble into nanotubes could offer the food industry with a novel and important ingredient for gelling and encapsulation.
French ingredients firm Roquette has formed an alliance with Meert to develop a range of sugar-free premium chocolate.
Alexander Flavours has developed an ingredient that it claims could help food makers reduce the salt content of their products by up to 50 per cent.
The UK baking ingredients sector is well positioned to take advantage of an explosion in home baking, according to research from Mintel.