News & Analysis on Food & Beverage Development & Technology
Hershey clocked a profit for the first quarter of 2011, with it citing new product launches, expansion outside the US and a 30 percent increase advertising spending as key to the positive financials.
California-based flavor development firm Senomyx has been granted a US patent for a sucralose enhancer, which it says can be used to cut the amount of sucralose in products by up to 75 percent.
Flavor and fragrance company Takasago International (USA) has bought a facility in Vinhedo near São Paulo in Brazil, which it intends to upgrade in order to provide flavors to food and beverage makers throughout Latin America.
Simply changing the name of a product is enough to alter the perceptions of a food’s healthfulness and taste, and so change its consumption, according to new research.
Proposals to prevent bakers from calling their wares organic if they use standard baker’s yeast could “dramatically impact availability in the organic bakery product category”, the American Association of Bakers (ABA) has warned.
The Food Safety Inspection Service (FSIS) has issued draft guidelines to help small ready-to-eat meat manufacturers reduce the risk of harmful bacteria in their products, following related recalls last year.
Gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to Unilever scientists.
Most Americans erroneously think sea salt is lower in sodium than regular salt and nearly half think table salt is the primary sodium source in American diets, according to an American Heart Association survey.