News & Analysis on Food & Beverage Development & Technology
Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.
Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.
Gum Technology is introducing a new gum blend that helps bring fiber to a range of processed foods, while also delivering texture benefits.
The European Food Safety Authority (EFSA) has indicated key functional food groups may be exempt from potentially draconian nutrient profiling regulations being debated within the European Union and due to be written into law by January 2009.