News & Analysis on Food & Beverage Development & Technology
Christmas feature
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast...
Leading ingredients group Danisco posted a 21 per cent rise in sales for the first six months thanks to the acquisition of enzyme business Genencor and organic growth in cultures and texturants.
Advitech's psoriasis nutraceutical is set come to market next year, as the Canadian biotech enters into its first marketing agreements: Cothera is to market and distribute Dermylex in France, and further announcements for the US and Canadian markets...
The US organic market growth is being stunted by undersupply, resulting in shelves remaining empty, companies withdrawing from the market and others looking internationally to supplement supply needs, says consultancy firm Organic Monitor.
The European Food Safety Authority (EFSA) has received the primary data for Ramazzini Foudation's recent study on the sweetener aspartame and is commencing its risk assessment as a matter of priority.
The last-minute deal to scrap export subsidies by 2013, agreed at last week's WTO meeting, has been greeted with a sense of inevitability and caution in Europe's dairy sector.
A new device can analyse fat and dry matter in cheese in seconds while it is being processed, giving operators a qualitative advantage over methods currently used in the industry.
Leading pectin and xanthan gum supplier CP Kelco is to acquire Gold Millet, the second largest producer of xanthan gum in China, the firm told FoodNavigator-USA in an exclusive interview.
Christmas feature
Forget the family 'bored' games this Christmas. It's time to get down to the local orchard with a slice of toast, a loaded gun and a big bowl of steaming Wassail for some real festive tradition.
A new study reveals why our taste perception is enhanced as the temperature of food and beverage products increases, explaining why beer is more bitter and ice cream is sweeter when consumed warm.