News & Analysis on Food & Beverage Development & Technology
Eating a meal rich in saturated fats inhibits the activity of so-called 'good' cholesterol to protect against inflammation, but a meal rich in polyunsaturated fats boosts its action, says a study from Australia.
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Italy's vigorous application of EC food safety regulation 178/02 could be hampered by the country's legislative framework, according to an Italian lawyer.
Swiss flavour giant Givaudan hopes to boost modest flavour sales through innovation at its Global Flavour Research division.
Cargill has taken full control of its xanthan gum joint venture in China, opening the way for it to take a bigger share of the competitive gums market.
Russian traders are buying stocks of wheat at well above export prices in a bid to capitalise on a potential surge in prices, following a difficult summer for European grain production.
In July the US Food and Drug Administration (FDA) released its most comprehensive report on acrylamide, posting a database of 2,500 foods and their acrylamide content.
The Roundtable on Sustainable Palm Oil (RSPO) meets this month to discuss the critical issue of moving from a definition of 'sustainable palm oil' to defining its uptake and use in the market.