News & Analysis on Food & Beverage Development & Technology
Eating beans or lentils at least twice a week may reduce a woman's risk of developing breast cancer, according to research designed to investigate the benefits of the plant compounds flavonols,writes Dominique Patton.
Givaudan, the world's number one fragrance and flavour player, saw its flavour sales slip by 6.5 per cent for the first quarter, yet the group reported strong growth across Eastern Europe and Russia, reinforcing the growing importance of the region...
Danish ingredients giant Chr Hansen, currently on its 'magical sensory tour' across Eastern Europe, has unveiled new products in Russia to inspire local manufacturers, Angela Drujinina reports.
A fresh round of price cuts from the two biggest UK food retailers increases the pressure on suppliers' margins and intensifies competition between own-label and branded producers, forcing them to find new ways to adapt, writes Chris Mercer.
In a new brand partnership tie-up, UK ingredients firm Tate & Lyle hunts for growth in the competitive breakfast market raising brand awareness for a new product that contains the company's flagship golden syrup, reports Lindsey Partos.
The EFSA has found that only heat treatments used for canning of low acid foods can ensure the complete destruction of the bacteria Bacillus cereus, which was found to be especially prevalent in heated foods such as pasta and rice, writes Anthony...
Slicing away at contamination risk in fruit, Scottish scientists overcome obstacles to design a rapid test for the detection of the harmful mycotoxin patulin that occurs in naturally occurring moulds.
Investigating the risk of food poisoning to the consumer by the prevalent bacteria Bacillus cereus, European scientific experts find the majority of reported outbreaks were linked to the consumption of heat treated foods, with cooked dishes containing...