News & Analysis on Food & Beverage Development & Technology
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Sensient Colors has developed a new natural pearlescent pigment range for use in foods including cereals, confectionery, frosting and gelatin desserts, the company said.
Food safety messages need to be clear and targeted to drive the behavior of consumers, who are generally not confident in the safety of the US food supply, according to a new study.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Wild Flavors International has appointed Cosimo Trimigliozzi as COO to develop an organisational plan for accelerated growth.
Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.