News & Analysis on Food & Beverage Development & Technology
Probiotic drinking yoghurt has been the fastest growing dairy product in the last five years, thanks to its health benefits and convenient format that even allows it to cross sector boundaries to compete with soft drinks.
A drop in the order book for low carb ingredients will impact sales in the first quarter of 2005 for wheat protein and starch supplier MGP Ingredients that has up to now enjoyed soaring revenues on the back of the fad US diet, that appears to be...
Findings from a new study on trans fats in UK food products drives consumer group to call on food makers to cut these artery-clogging fats out of processed food formulations, while industry declares it is 'fully committed' to reducing the levels,...
The beef industry's ability to accurately breed cattle for specific traits such as increased meat or milk yield has been significantly improved with the release of the first draft of the bovine genome sequence.
The UN-backed Food and Agriculture Organisation (FAO) singles out two scientists from China and Japan respectively for their contribution to the advancement of rice research.
Fundamental research on the perception of odours finds that in a food rich environment worms pay better attention to an 'irritant' than their starved counterparts, leading to the supposition that a well-fed human is more attentive.
Irish ingredients company Glanbia Nutritionals has formulated a fruit juice beverage with whey protein isolate, thought to be the first of its kind for the Irish market.