News & Analysis on Food & Beverage Development & Technology
Soybean soluble polysaccharide (SSPS) modified by a rhamnogalacturonase (RGase) enzyme could be used in flavour emulsions, and is a potential replacement for gum arabic, say researchers from Fuji Oil Company.
Monsanto has told European investors that 'growth and leadership' are the decade's top priorities.
A new study from Harvard has reported that pre-menopausal women who eat more that one and a half servings of red per day may double their risk of hormone receptor-positive breast cancer, compared to women who eat less than three servings per week.
Cargill has announced the launch of a proprietary ingredient system to increase fiber content and maintain crispiness, as the company expands its health-promoting solutions portfolio.
Bread enriched with lupin kernel flour at the expense of wheat flour reduced energy intake and increased the feeling of fullness, says new research from Australia that may have important implications for weight management.
Ingredient supplier NutraGenesis has announced an alliance with Kerry Foods to market its proprietary adaptogen product Essentra for use in functional foods, such as stress relief snack bars.
The EC has publicly 'named and praised' major food and drink firms that have made commitments to tackling obesity.
Duck eggs containing the carcinogenic dye Sudan Red IV have been pulled from shelves in Beijing, in the latest food scare to hit the city.
Finland's Valio and Raisio have announced the start of a new nutrition research co-operation, supporting the Finland 'nutrition cluster' and making the country a "forerunner in the development of healthy nutrition."