News & Analysis on Food & Beverage Development & Technology
Many major food companies have become hesitant to promote their research into the potential of nanotechnology for fear of piquing consumer concerns while it is still in its infancy, according to an expert from market researcher Lux Research.
Dispatches from IFT
Significant contributions to lipid and flavour science helped Professor Cameron Faustman, University of Connecticut, to win a prestigious award at this week's Institute of Food Technologist's (IFT) Annual Meeting and Food Expo in Chicago, Illinois.
Dispatches from IFT
The company announced the creation of Beneo, Inc at the IFT expo in Chicago on Sunday, a move that brings Beneo-Orafti, Beneo-Palatinit and Beneo-Remy together under one umbrella.
Dispatches from IFT
A new source of iron may enhance the fortification of foods and overcome the challenges to taste and color, a Nestlé researcher has reported.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Do functional foods work?