News & Analysis on Food & Beverage Development & Technology
Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.
The growth of fungal growth on food may be cut by over 60% by treating food with a citrus essential oil vapour, according to new findings from Britain.
A new online grocery site offers a competitive advantage for large-volume brand owners, amid pressure from the growing private label trend in Australia.
Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.