News & Analysis on Food & Beverage Development & Technology
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
ConAgra Foods is facing two class action lawsuits that claim the marketing of its Wesson cooking oils as “100% natural” and "pure" is misleading because the oil is extracted from plants that have been genetically modified (GM).
US sales of organic foods and beverages continued to outpace conventional grocery sales in 2010, with the market growing 8.5 percent to reach $23.2bn at retail, according to a new report from Packaged Facts.
Mediation between Coca-Cola and The Center for Science in the Public Interest (CSPI) over legal challenges to Coca-Cola’s VitaminWater range has been delayed following the launch of a new 'copycat’ lawsuit against the soft drinks giant.
The next generation of weight management ingredients will contain a “cocktail of components” that address multiple factors around hunger and reward, according to the boss of Food for Health Ireland (FHI).