News & Analysis on Food & Beverage Development & Technology
Incorporating ingredients that deliver the umami taste into food products could be one way to enhance flavor and avoid the use of artificial flavoring agents such as MSG, according to a recently published paper.
Weekly comment
Here we go again. Yet another technology in its infancy is likely to be introduced into the food supply, while industry remains cautious and consumers divided.
Higher intake of fats is associated with lower body weight, says new research from Sweden that offers an alternative side to the role of fat intake in the rise of obesity.
Less than one in ten US children are eating the recommended levels of fruit and vegetables per day, according to a new study.
UK food formulators and manufacturers should be applauded for their progress on salt reduction, say the findings of a survey from the Consensus Action on Salt and Health (CASH).
Manufacturers of flavor products formulated with significant levels of meat or poultry ingredients must have these approved by the US Department of Agriculture's Food Safety and Inspection Service (USDA/FSIS), the agency said last week.