News & Analysis on Food & Beverage Development & Technology
Seasonings and spices giant McCormick has seen sales of its Hispanic products in the US surge by 50% since 2005 as it has stepped up marketing and innovation efforts.
Private label’s share of new food product launches almost doubled last year, with retailer brands accounting for 15.9% of new SKUs (stock keeping units) in 2010 compared with just 8.5% in 2009, according to Treehouse Foods.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
Inflated US sugar prices are threatening jobs throughout the country’s confectionery industry, warned the National Confectioners Association (NCA) in a letter to the US Department of Agriculture.
Guest video
Why do people adulterate foods for economic gain? Which foods and ingredients are most at risk? And how is it possible to prevent adulterants from entering the food supply? This guest video from US Pharmacopeia attempts to address these questions.