News & Analysis on Food & Beverage Development & Technology
The search for low glycaemic and slowly digestible starch continues, with scientists from Purdue University reporting a new starch that may lead to smaller spikes in blood sugar and perhaps ease hunger pangs.
Quick frozen foods should be subject to more prescriptive safety rules rather than optional ones, the EU's member states said in comments on a draft international code of practice.
The International Probiotics Association has placed a new executive director at the helm who is looking to bring transparency and self-regulation to the growing global market for so-called friendly bacteria.
A study from the University of Alberta has concluded that the environmental impact of food miles racked up by organic produce cancels out the benefits of growing it.
Nestle, the world's largest food company, has begun rolling out the first commercial food products containing savory flavor ingredients made by Senomyx.
Vitiva is introducing a new addition to its Inolens 4 line of rosemary extracts, which it says can protect against rancidity in edible and frying oils and reduce the formation of acrylamide in the production of carbohydrate-rich foods.
The European meat-free foods category is ready to enter growth phase following a period of consolidation, says Prosoy, just as consumers are becoming more aware of health benefits of soy and are more prepared to meat-free meals on occasions.
Folic acid does not decrease the risk of benign colorectal tumours and may increase the likelihood of contracting some types of tumours, say researchers - but the supplements industry urges caution in light of documented benefits.