News & Analysis on Food & Beverage Development & Technology
A new phage-based technology aimed at eliminating or reducing contamination of red meat and fresh produce by E. coli 0157:H7 has received a development grant from the US Army, according to its developer, Intralytix.
There was something magical about the recent news that the caloric value of both gum arabic and erythritol have been officially lowered, but whether it turns out to be a sleight of hand or a real change remains to be seen.
The economic downturn in the US is leading to strong sales increases for store brand products, but high quality standards need to be maintained to make sure they are long-lasting, experts warn.
Symrise has entered into a business alliance with First Choice Ingredients, securing its supply of raw dairy products so it can expand its natural dairy flavor portfolio in the US.
Consumption of genetically modified corn may lead to infertility, according to a new study commissioned by the Austrian Agency for Health and Food Safety, and carried out by Veterinary University Vienna.
Parry Nutraceuticals has said its organic spirulina product has been certified as GRAS, meaning it can be used to enhance the nutritional value of foods ranging from cereals and snacks to frozen dairy.