News & Analysis on Food & Beverage Development & Technology
The reaction from food manufacturers to Horphag Research Nutrition’s (HRN’s) new clean-label salt-taste enhancer Salty-R has been so positive bosses are already predicting “significant sales by mid-2012”.
With per capita consumption of yogurt in the US still way behind western Europe, a major new market entrant such as PepsiCo could breathe fresh life into the fixture and generate incremental sales rather than merely stealing market share off the top two...
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).
Chr. Hansen has expanded its applications laboratory and R&D staff at its Milwaukee, Wisconsin center to provide greater specialization in natural colors, the company has said.