News & Analysis on Food & Beverage Development & Technology
Weekly Comment
The relationship between child and crisp has long been a sacred one but instead of exploiting this dynamic to shovel unhealthy food into young mouths isn't it about time healthier companies exploited it to push junk food without the junk?
The hydrocolloid high-methoxy pectin (HMP) may offer the best potential to enhance the thickness of whey-based lactic beverages.
UK approval for BASF to undertake trials of a GM disease-resistant potato has met with inevitable opposition.
Most young adults do not meet the key dietary targets for Americans, primarily because they are too dependent on fast food and convenience food, according to research by the University of Minnesota.
The manufacturer of a genetically modified yeast variety that is designed to reduce levels of the carcinogen ethyl carbamate in wine last week announced that it has transformed six new yeast strains.
Starch group Avebe's net loss of €4.6 million for financial year 2005/2006 marks the completion of what the firm calls its 'reconstruction phase'.