News & Analysis on Food & Beverage Development & Technology
The rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive, says Corn Products International’s VP of research.
Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker.
American consumers are more accepting of cloned animal products than their European counterparts, according to new research from Kansas State University.
Digital technologies are creating major opportunities for the food industry, according to a new report from PricewaterhouseCooper (PwC) and the Grocery Manufacturers Association (GMA).
Interview, Jeff Bellairs, General Mills
The next generation of open innovation projects will move from one-to-one partnerships to ‘many-to-many’ collaborations involving multiple partners in a bid to bring game-changing new products to market more quickly, General Mills has predicted.
The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field.