News & Analysis on Food & Beverage Development & Technology
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures may be implicated in raising the risk of heart disease for people who suffer from diabetes, according to new research.
DISPATCHES FROM INTERBEV 2012, LAS VEGAS
Rudi Favila, president of mezcal wholesaler and importer Premium Mezcales, tells Ben Bouckley that Oaxacan spirit mezcal can ditch its old man image to stoke spirits across the US and beyond…
PL Thomas (PLT) and South African partner HG&H Pharmaceuticals are set to launch the first patented, standardized and clinically studied extract of Sceletium tortuosum, a succulent plant known by the San people of South Africa as ‘Kanna’ that has been...
Special Edition: Natural Sweeteners
The popularity of stevia as an alternative sweetener has unleashed a blizzard of competition to supply the ingredient, mostly from mainland China, raising the question of whether the market is becoming unbalanced on the supply end.
If Californians approve controversial GMO labeling initiative Proposition 37 next month, could food industry opponents challenge it on First Amendment grounds?
More than 100 chefs have voiced their support for California GMO labeling initiative Proposition 37 via a ‘chef’s petition’ set up by Alice Waters, chef, author, and proprietor of Berkeley-based restaurant Chez Panisse.
The Scoular Company has announced a partnership with French company Weishardt to market in the United States a propriety marine collagen ingredient called Naticol.