News & Analysis on Food & Beverage Development & Technology
Formulators looking to incorporate ginseng into functional food products should minimize the ingredient’s bitter and earthy flavors in order to succeed on the US market, suggests new research published in the Journal of Sensory Studies.
BioExx has signaled a change in strategy after admitting its decision to manufacture its own canola proteins - rather than license its technology and let others make them – may not have been the right one.
Kellogg Company has dropped threats of legal action against a Mayan cultural heritage group that uses a Toucan as its logo.
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.