News & Analysis on Food & Beverage Development & Technology
Dispatches from IFT
There is a perfect storm brewing for increased adulteration of numerous naturally derived food ingredients, and colorants in particular, according to US Pharmacopeia, the standards-setting firm behind the Food Chemicals Codex (FCC).
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.
Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
Kikkoman Sales USA introduced a new low-sodium soy sauce at IFT in New Orleans this week, intended to enhance flavor and allow sodium reduction of up to 50 percent in chilled and frozen meals.