News & Analysis on Food & Beverage Development & Technology
Ongoing research supported by the International Union of Food Science & Technology reveals the value of food fortification. In a recent paper food scientist Professor Moutairou Egounlety discusses Gari, a cassava-based fermented food found in the...
A successful trial of three Marks & Spencer Simply Food outlets has prompted the company to extend the number of stores to 40 in railway stations across the UK over the next three years.
One of the toughest legislations in the world on genetically modified organisms came into force in Europe on Thursday with a new EU Directive that strengthens 10-year-old rules on testing and licensing GMOs used as crops or ingredients.
Researchers in Finland have identified compounds in sauerkraut, a traditional German dish made from fermented cabbage, that may fight cancer.
The UK-based Silsoe Research Institute has developed a power saw that can more efficiently strip the spines out of cattle and sheep carcasses, claiming to further cut the risk of infecting people with the agent that causes the fatal brain disease vCJD.
Genetically modified foods, currently fuelling fiery debates across the world, could help to make the life of the cook more pleasant. In a new study from Japan, researchers claim to have identified the enzyme that releases a tear-duct-tickling...
Campina adds Superlife flavoured milk to its Yazoo range, giving it a strong position in the important foodservice sector in the UK.
The Brussels authorities has ruled that the acquisition of French Champagne house by Frere's CNP company will not lead to any dilution of competition in either the wine or the perfume sectors.