News & Analysis on Food & Beverage Development & Technology
The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
Consumers are beginning to reject low-fat diets as they become better informed of the health benefits of certain fats and oils, according to new research from Packaged Facts.
General Mills has defended its fruit snacks after lobby group The Center for Science in the Public Interest (CSPI) and law firm Reese Richman launched a class action against the food giant accusing it of presenting products that were “little better than...
The Food and Drug Administration (FDA) may have underestimated the risk to pregnant women and children posed by consumption of seafood from the Gulf of Mexico, according to a new risk assessment study.
PepsiCo is gearing up for a possible roll-out of its new mid-calorie cola Pepsi NEXT in the first quarter of next year.