News & Analysis on Food & Beverage Development & Technology
Ingredient innovators looking for inspiration from exotic fruits may be able to cash in on an Agricultural Research Service project which is looking into ways to bring even more tropical fruits to the US.
Tasteless and edible antifreeze proteins could prevent the formation of ice crystals in ice cream, and maintain the smooth, silky texture, reports research from the US.
A leading organic dairy processor in the US has announced a new research initiative for reducing its carbon footprint, as part of a new funding program designed to improve efficiency in sustainable production.
Flavours Inc is exploring uses for its new Spun Matrix microencapsulation technology in teas and baked goods, and expects to launch a next generation liquid version later this year.
The superfruits trend is set to endure for the long term, according to a Datamonitor analyst, as consumers will prioritise their own health over environmental concerns like food miles and carbon footprint.