News & Analysis on Food & Beverage Development & Technology
Special edition: Lower fat foods
‘Low fat’ is too simplistic a message from a nutritional perspective – and reformulation of high fat foods is not always appropriate, according to a nutrition professor at Tufts University.
Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at least when people have already seen the food or heard its crunch.
Hectic lifestyles have driven consumers away from traditional meals toward quick, convenient foods, helping to fuel healthy growth in the global snack foods market, according to a new report from Global Industry Analysts (GIA).
The Center for Science in the Public Interest (CSPI) claims that some caramel colorings may cause cancer, and has called on the Food and Drug Administration (FDA) to ban them in foods and beverages.
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.