News & Analysis on Food & Beverage Development & Technology
Modification of whey protein concentrates with high phospholipid proportions could turn standard emulsifiers into functional health promoting ingredients, results that could have important implications for the food industry.
Gaps in regulating future uses of nanotechnology include those relating to particle size, to the use of nano versions of already approved ingredients, and to packaging, according to a UK legislative review of the food sector.
Israeli flavours giant Frutarom has attributed its solid 2006 first quarter results to an ambitious acquisition strategy.
Nestlé is to strengthen its presence in the Australian nutritious snack market through the acquisition of the nation's Uncle Tobys snack business.
Around a quarter of US consumers feel they do not get enough soy in their diets, while almost half are still not aware of the health benefits linked to the product, says new research.
The demand for low-fat food has significant implications for the flavour industry, as Culinar technical manager Ian Olof Lundberg explained last week.
The threshold for the contamination of organic products with genetically modified organisms (GMO) was one of the most controversial issues discussed by EU agriculture ministers this week.
Reading Scientific Services Ltd (RSSL) has reorganised several of its analytical services to create a specialist department dealing with functional ingredients.