News & Analysis on Food & Beverage Development & Technology
The only pragmatic and workable solution to help beat the global health battle against obesity and non-communicable diseases is for industry and policy makers to work together to reformulate processed foods with better nutritional values, says Jack Winkler.
Four out of five US consumers believe that frozen foods are ‘highly processed’ (which carries negative connotations in most people’s minds), according to new research from ConAgra Foods.
The obesity dilemma is complex and offers multiple avenues of attack. Portion control experts boil it down to this: It’s a question of how much, not what we eat. But many experts say how food is formulated can play a role in limiting intake.
Genetically modified goats milk that contains high levels of a human antimicrobial protein known as lysozyme is effective at speeding up recovery from diarrhoea, say researchers.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
Apollo and Metropoulos will have to work hard to drive forward Hostess’ snack cake brands in a saturated market but dollar stores could hold promise, an analyst says.
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
Seeing light at the end of the economic tunnel puts a spring in consumers’ steps and a little sizzle on their palates, too. Culinary trends expert Suzy Badaracco said we’re not in extreme consumption mode yet, but consumers are starting move beyond the...
Desert Labs launches hoodia weight management gum
The maker of a newly launched appetite suppressant gum claims to be the first to have self-affirmed GRAS status for hoodia in the US and hopes to overcome the negative image of the plant as a weight management ingredient.