News & Analysis on Food & Beverage Development & Technology
A new study from Japan into the rheological properties of a hydrocolloid from the leaves of Corchorus olitorius has found it to have even better viscosity than guar hum and locust bean gum, adding to evidence of its food industry potential.
Quebec-based company Nutra-Fruit is looking to develop a niche area in cranberries by creating high-end functional foods containing the nutritious berry, and sees large potential for expansion overseas.
Many UK biscuit and cake products have reached their salt-reduction limit, thanks to bakers' efforts to cut salt components, according to Barbara Gallani, manager of the Food and Drink Federation's Biscuit, Cake, Chocolate and Confectionery section...
Synergy is introducing a new variant of its Saporesse lactic yeast extract, which is said to extend salt reduction possibilities to a broader range of food categories.
Ingredients company Alfred L Wolff is vigorously denying accusations against two of its US executives who were arrested for allegedly importing honey from China mislabelled as coming from Russia and the Ukraine.
Fragmentation in consumers' needs and preferences has stimulated the growth of American niche beverages, according to analysts.