News & Analysis on Food & Beverage Development & Technology
Scientists at Symrise have reported the potential of benzyl amides as potential bitter-masking compounds for food and drink, research that may lead to cheaper alternatives for food scientists and formulators.
Weekly Comment
Sometimes I just love eating fatty, greasy, unquestionably hazardous foods. But I don't like trans fats, that come as a by-product in some processed foods, and have been linked to high cholesterol and heart problems.
While the importance of fiber in the diet is well recognized, what is still not fully appreciated is the scale of opportunity for food manufacturers to address diet related public health issues through the use of resistant starch, according to...
Two food safety technologies for detecting and killing pathogens can cut costs for produce, fruitand vegetable processors, say researchers.
Chocolate manufacturer Barry Callebaut has joined forces with NIZO food research to investigate the solubility of cocoa powder.
ADM's purchase of French firm Lesaffre's 50 per cent interest in International Malting Company (IMC) strengthens the ingredient giant's position in the global malt business.
A new low glycaemic index rice product has been launched to tap growing industry and consumer concern over galloping obesity rates.
A DNA technique developed by researchers for use with meats could be used by processors as a certification method for their supplies.