News & Analysis on Food & Beverage Development & Technology
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
Bakery and snack manufacturers can expect a higher wheat price in the coming months as the US drought has hit the maize market putting pressure on wheat supplies amid export concerns in Russia, says an analyst.
The US government has announced plans to buy up $170m of domestically-produced meat and fish products to help the country’s struggling livestock sector.
DuPont Nutrition & Health claims that a new study has demonstrated the satiating effect of its polydextrose ingredient, with participants eating less food at a subsequent meal after consuming the low-calorie soluble fiber.
US burger chain The Wendy’s Company has reported improved revenues for the second quarter ended 1 July 2012, with same-store sales up for the fifth consecutive quarter.
The more we move, the slimmer we will become, right? However, with ballooning obesity rates over the past 30 years, research suggests that this is not the case. US adults are moving more than ever – but eating more than ever too.
Age is the single most important factor determining when and where Americans eat, according to a new report from market research organization Packaged Facts, which suggests ways that food companies can respond to shifting demographics and eating habits.
The artificial butter flavouring 2,3-pentanedione, used to provide butter taste and aroma in microwave popcorn is an ‘inhalation hazard’ that may cause severe lung disease in food industry workers, warns new research.