News & Analysis on Food & Beverage Development & Technology
The scientific literature supports a role for high protein diets to boost a feeling of fullness and enhance weight loss, but the source of protein – animal or plant – does not seem to affect the potential benefits, says a new review.
Fat from seed kernel ‘waste products’ could provide the food industry with a new source of edible oils, according to research.
Canada and the European Union have reached an agreement on equivalency of organic products, in a move expected to significantly boost organic food trade between the two markets.
A quarter of Americans’ daily calories are now consumed as snacks and drinks between meals, according to researchers at last week’s IFT expo in New Orleans.
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.