News & Analysis on Food & Beverage Development & Technology
Gum Technology is introducing a new line of hydrocolloid and stabilizer blends to replace eggs in custards, doughs and baked goods, in an effort to help manufacturers reduce the impact of high egg prices.
Antioxidant-rich red wine and tea could help regulate blood sugar levels in diabetics, suggests a new study from the University of Massachusetts.
Frutarom is launching new premium fruit, vegetable and herb preparations made with a unique process, which is said to retain their natural characteristics and reduce the need for additives.
Givaudan has reported strong sales for the first quarter ending March 31 with results significantly boosted by the continuing integration of Quest International.
Ocean Spray is continuing to push into the Asia-Pacific bakery market with a new partnership with Taiwan-based baker ChiaTe, the company announced yesterday.
The Peruvian berry Berberis boliviana Lechler is a rich source of pigments that could naturally colour products like yoghurts and replace synthetics, suggests new research from the US.
Government officials, nutritionists and consumer groups will next week examine the state food labeling and marketing as part of efforts to reduce childhood obesity globally.