News & Analysis on Food & Beverage Development & Technology
Tate & Lyle has developed several ‘ready-to-use recipes’ helping US firms slash sodium in bread, peanuts and microwave popcorn by using tiny salt ‘microspheres’ which deliver a disproportionately salty taste for their size by maximizing surface area...
Nutrition and energy bars head up the soaring $6bn US snack bar market, according to a new report.
German frozen pizza giant Dr. Oetker has announced the construction of a new facility in Canada, the latest company to join the Ontario Food Cluster.
Food and beverage manufacturers with offices and factories on the East Coast have taken precautions to protect staff and keep their businesses running as smoothly as possible as Hurricane Sandy kicks in.
Pound volumes of bread & rolls, ready-to eat breakfast cereals and wheat-based cereal bars have plummeted in the past five years in the US food, drug and mass channel as shoppers spurn ‘beige’ center of store categories, according to new data.
Soya milk chocolate can be perfected by increasing the refining time, according to new research.