News & Analysis on Food & Beverage Development & Technology
Novozymes has reported a strong set of results for first half 2007 and is set to achieve targets for the year as it keeps its ear to the ground and develops new enzymes to serve trends and help producers overcome difficulties.
Flavor technology firm Senomyx is developing a sweetness enhancer that aims to reduce the levels of sucralose in food and beverage applications, providing significant cost benefits to manufacturers.
A new aerated chocolate ingredient claims to allow manufacturers of baked and dairy goods to cut costs and calories by reducing the total amount of chocolate in their products without affecting taste or visual appeal.
Avoidance of new foods, a common complaint amongst children, may be influenced by genetic factors, says new research that could have implications for formulators.
The European Commission has issued a paper to Member States outlining the next step for the setting of maximum mineral and vitamin levels across the bloc - with many highlighted for exemption on the grounds of no evident safety concerns.