News & Analysis on Food & Beverage Development & Technology
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Food manufacturers are avoiding using the term natural because consumers have lost trust in the claim due to a lack of clear regulation in the US, according to a Packaged Facts report.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Cognis and Cargill have simultaneously launched products on the US bread market by inking deals with mainstream companies that saw clinically-backed, cholesterol-lowering, sterol-imbued breads rolled out in various parts of the country yesterday.
Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.