News & Analysis on Food & Beverage Development & Technology
Dairy science moves one step closer to helping dairy manufacturers formulate the right product to meet customer demand as food scientists reveal the science behind consumer perception of nutty flavours in the popular cheddar cheese, reports Lindsey...
The growing popularity of the low-carb diet among US and UK consumers is squeezing supplies for speciality ingredients used by food makers to target this new market and driving ingredients firms to roll out alternatives. Looking to gain from the...
A three year EU project funded by Brussels will seek to improve understanding of the role phytoestrogens, found in a host of foods, can play in reducing the risk of colon, breast and prostate cancers.