News & Analysis on Food & Beverage Development & Technology
Food manufacturers fed up with using the messy Carbo vegetabilis colour used to create black foods now have an alternative. Danish ingredients company Chr.Hansen has come up with a free-flowing liquid that, it claims, opens the way to new black food...
New Yorker Randy Blaun has developed what she believes to be a more healthy French fry, which contains less than half the carbohydrate content of regular fries. Blaun currently has a patent pending for the invention.
Putting the pressure on its licensee MD Foods to bring tagatose to the marketplace may well have worked for the low cal sweetener patent holder Spherix international with the news this week that 7-Eleven has introduced a new drink that contains the...
US firm Swift has implemented a new double pasteurisation system at six of its American beef processing plants. The company believes that this will significantly improve the group's food safety protocols.
The US Food and Drug Administration has said that it is safe to spray lactoferrin, a milk protein, on to beef carcasses to fight disease-causing bacteria such as E. coli 0157:H7.