News & Analysis on Food & Beverage Development & Technology
Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly...
A hoax video claiming that the Coca-Cola Company planned to launch a 'Coca-Cola Bag' worldwide has duped the world media, leading the company to rush out a statement yesterday clarifying it was not the author of the media that went viral on social networks.
Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion
With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.
Kraft Foods is inviting potential partners to pitch “ingredients, formulations or technologies" that could help it create an environmentally-friendly chewing gum base that will degrade after disposal.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.