News & Analysis on Food & Beverage Development & Technology
Researchers from India, in collaboration with Kraft Foods, have proposed a simple, cost-effective method of galactomannan esters derivatives that are "useful as functional food ingredients."
Cargill Refined Oils Europe has launched a new range of frying oils designed to help food makers cut levels of trans fatty acids (TFA) and saturated fatty acids (SFA).
International Flavors and Fragrances (IFF) is to separate its business into two different units in a bid to better reflect its flavor and fragrance operations, the company announced yesterday.
A heart healthy food stamp from the American Heart Association (AHA) is being increasingly relied on by consumers, according to the AHA, which says that growing participation rates are a sign of the success of its heart-check mark.
US confectionery company Hershey has extended its foothold in the premium chocolate sector with the purchase of Dagoba organic chocolate company.
Cognis has developed an emulsifier system that it claims can help food makers use non-hydrogenated fats in whipping agents.
A bottled water containing fluoride in the US can now state it helps to prevent tooth decay, the country's food safety regulator has said, opening up both opportunities and debate.
Dairy research and development in the UK has been systematically destroyed, warn two senior ex-officials, seriously damaging the potential for the country's industry to compete against foreign players.