News & Analysis on Food & Beverage Development & Technology
A new trans-free, non-hydrogenated bakery shortening claims to allow manufacturers to reduce saturated fat by up to 30 percent, while still offering the same functionality as traditional shortenings.
EU manufacturers have made significant changes to their recipes andprocesses but have achieved only "modest" reductions in acrylamidelevels, according to an industry expert.
European member states have endorsed a draft EC decision to impose compulsory tests on all US long grain rice imports in order to prove the absence of illegal biotech strains.
Danisco has extended its bakery enzyme range with a new amylase enzyme that slows down the staling of industrial bakery products, and extending the shelf life of bread.
Advitech announced its first significant sales of psoriasis supplement Dermylex have propped-up financial results for its third quarter ended September 30, 2006.
Communication efforts need to be redoubled to ensure that the public is aware of the health benefits of milk and milk product consumption, says the International Dairy Federation.
The food and beverage industry must switch from "cheaper oils, starches and sugars" to a healthier and more nutritional focus, said the International Obesity Task Force, after startling new estimates were released about the rise of childhood obesity.
New Zealand's HortResearch is conducting research aimed at taking fruit and fruit-derived ingredients into the next generation of gut health drinks based on their prebiotic properties.
Leading supplier of pectin and xanthan gum CP Kelco will next month consolidate its Canadian food business through an Ontario-based specialty chemical distributor, a move the firm says will not disrupt supplies to customers.