News & Analysis on Food & Beverage Development & Technology
A computer model has been developed to improve the long-term storage of fleshy fruit under controlled atmospheres, according to a report published by researchers at the Catholic University of Leuven in Belgium.
Friesland Foods' strategy of developing value-added ingredients from dairy instead of supplying bulk commodities looks to be paying off, as its industrial division saw a 24 per cent increase in revenue in 2007.
Ingredients manufacturer Macphie has developed a range of non-hydrogenated dairy cream alternatives aimed at meeting the growing demand for healthy yet indulgent products.
Trans fatty acids are not created equal, according to the results of the European-wide TRANSFACT study, with natural sources not sharing the detrimental health effects as their industrially-produced counterparts.
Companies whose products form part of the much-vaunted Mediterranean diet have joined forces to promote the benefits of healthy, European-style eating to US consumers.
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
Weekly comment
Here's a possible new marketing angle for food and beverage manufacturers: "Food can kill".