News & Analysis on Food & Beverage Development & Technology
Fundamental research from the US suggests that an enzyme could convert sugars in the presence of olive oil to form 'nano organogels' - potentially leading to novel delivery systems for food preservatives, flavours, and bioactive functional ingredients.
The Indian government looks likely to obstruct proposed foreign direct investment (FDI) concessions, choosing to support its fledgling domestic supermarket sector instead, according to local press reports.
Ailing British food manufacturer Northern Foods has engaged the services of Stamford Partners investment bank to oversee the sale of its pudding and pies divisions, as the firm struggles to offset plummeting profit margins.
A fair trade certified pure vanilla is due to hit the US market, as a collaboration between flavor firm David Michael and fair trade certifier TransFair USA taps into the growing consumer interest in social responsibility.
DSM has launched a new clarification pectinase for the apple and pear juice industry, which it claims promises a faster and more complete soluble pectin breakdown.
Associated British Foods, owner of British Sugar, yesterday announced the closure of two sugar beet processing factories in northern England, but insisted it can still increase UK sugar output through efficiency gains.
Acrylamide can be reduced or removed before cooking - but the issue remains a major challenge, scientists told last week's IFT conference.
Limited recourses when it comes to monitoring food safety could pose a threat to public health, while some consumers also put themselves at risk through the food choices they make, according to scientists who spoke at the IFT in Orlando last week.
The Chinese ingredients industry, which is bursting with potential, remains a confusing place. An IFT seminar provided the opportunity for businesses to navigate this key market.