News & Analysis on Food & Beverage Development & Technology
Whiskey and beer producers across the UK may benefit from a £1.8m research project aiming to identify, and improve, the genetic make-up of barley, one of their most commonly used raw materials, reports Chris Mercer.
Fuelling the debate on salt consumption levels, a US researcher claims to have uncovered the mechanisms by which high salt diets can trigger exercise-induced asthma.
Biodar's new line of microencapsulated vitamins and minerals for kids' chewable applications could help improve diets and even save food makers money, writes Anthony Fletcher.
Food makers turn to wood-sourced vanillin as high oil prices continue to put pressure on the price of petrochemical-based vanilla alternatives, and natural vanilla stocks remain vulnerable,writes Lindsey Partos.
The use of colour on food packaging may soon tell retailers if a product has been tampered with or damaged.
With potential impact on food makers, scientists in the US have uncovered new details of how smelly things create signals in the nose that eventually go to the brain.
Food processors who use oysters in their recipes might slowly be facing a shortage of the molluscs due to the effects of global warming.
Japan clears new lab technology that can detect illegal GM sweetcorn Bt 10 following the discovery of this unapproved maize in the global food chain.