News & Analysis on Food & Beverage Development & Technology
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Comax Flavors has released its predictions for 2012 flavor combination trends under four categories: Ethnic Fusion, Pickled Paradise, Wine Whimsy and Regional Reverie.
The world’s foremost supplier of gelatine to the confectionery industry Rousselot has acquired North American gelatine manufacturer Eastman Gel.
The Consumer Federation of America (CFA) has renewed a call for nutrition facts labeling on alcoholic beverages, which it says was agreed by the Alcohol and Tobacco Tax and Trade Bureau (TTB) in 2007.
Health- and eco-conscious consumers are just as interested in the ingredients their foods do not contain as those that make it onto the ingredient list – but price remains a top priority, according to a new survey.