News & Analysis on Food & Beverage Development & Technology
People with non-alcoholic fatty liver disease tend to drink larger quantities of soft drinks than those without the disease, according to new research published in the Journal of Hepatology.
The European Food Safety Authority (EFSA) has rejected the conclusions of a Swiss report saying that sausage casings sourced from cattle intestines pose negligible BSE related risks.
Wide variation in the levels of sodium in packaged foods indicates that it is possible for food manufacturers to cut sodium without sacrificing taste or functionality, claims a new report from CSPI in Canada.
Three new online tools have been launched by the United States Department of Agriculture to persuade consumers to make healthier eating choices and to promote a better understanding of farmers’ role as food producers.
Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers for beverages, as well as delivery vehicles for value-added bioactives, suggests new research.
Health and natural ingredients are driving growth in the US food and drink market, which remains dynamic despite the recession.
Cadbury CEO Todd Stitzer told a fair trade conference in London on Thursday that taking away its “principled capitalism” would destroy Cadbury’s appeal, according to the UK’s Guardian newspaper.