News & Analysis on Food & Beverage Development & Technology
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
The quickening pace of globalization has forced the Food and Drug Administration to place progress towards an integrated global food safety system center stage in priorities plan covering the years up to 2015.
Next month’s meeting of the agricultural advisory committee of the Commodity Futures Trading Commission (CFTC) will give the food industry one last chance to make the case for imposing limits on the activity of index funds in the wheat futures market,...