News & Analysis on Food & Beverage Development & Technology
American beef exports have reached pre-Bovine Spongiform Encephalopathy (BSE) levels for the first time since the disease was discovered in the country. Trade has been helped by exchange rates, and expansion to new markets, according to USDA chief...
Firms that can improve sample collection and preparation and make pathogen detection faster and cheaper will secure the first cash injections from the Global Food Protection Institute’s (GFPI’s) Emerging Technology Accelerator (ETA) initiative this month.
Flavor firms International Flavors and Fragrances (IFF) and V. Mane Fils have settled a patent infringement case over the cooling flavor compound monomenthyl succinate (MMS), with IFF making a $40m payment to Mane.
Red and processed meat consumption can increase the risk of kidney cancer, according to a new study by US researchers.
Sucralose may not raise levels of blood sugar or increase the likelihood of insulin resistance, according to the results of a new study published in the journal Nutrition Research, comparing the body’s response to sucralose and sucrose.
Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.
The Food and Drug Administration claims it has made significant progress with regulatory developments related to the Food Safety Modernization Act since the bill was signed into law a year ago, according to its one-year progress report.