News & Analysis on Food & Beverage Development & Technology
The European Food Safety Authority has concluded that the Southampton study gives no basis for changing acceptable daily intakes (ADI) of food additives, due to inconsistencies and the inability to attribute the effect to any additives in particular.
The European Commission's ambassador to the United States, John Bruton, has strongly criticized proposals that would tax imported dairy products to pay for US promotional programs.
Milk from the yak can produce cheese with more heart-healthy fats than cheese from dairy cattle, suggests new research.
Finnish feed, food and ingredients giant Raisio Group has reported a return to the black and increased turnover in a year of change that saw it gain greater control over its activities - particularly in its ingredients division.
The Codex Committee on Food Labeling (CCFL) will discuss international labeling guidelines amid increasing consumer awareness of the food they eat, a trend that mounts pressure on the industry.
The recall of over 143,000,000 pounds of raw and frozen meat products by a California meat processor in February is forcing the US regulatory authorities to act and reassure the public about the safety of the US food supply.
A year after signing a R&D deal with Givaudan, RedPoint Bio has patented the use of its technology for discovering ways to modulate the way the human body detects taste.
Although Arla Foods halted production of the sweetener tagatose in 2006, the low-calorie, low-GI sugar replacer has not died a death. Rather Nutrilab sees a strong future and is working up to full scale production.
Israel export values are growing in line with an increasing global demand for kosher food, fuelled by consumer preference for its clear labelling and rigorous requirements.
Foods produced using emerging nanotechnology are less likely to come up against consumer hurdles than genetically modified foods since they do not involve tinkering with genes, and therefore have a greater perception of naturalness, says a new paper.