News & Analysis on Food & Beverage Development & Technology
Chinese ingredients maker Biogin Biochemicals said it has seen an approximately 30 percent growth in demand for its flax lignans from clients in the US and Europe and it is increasing its production capacity accordingly.
A safety assessment of the widely used hydrocolloid hydroxypropyl methylcellulose (HPMC) has shown that everyday intake is well below any level that may cause safety concerns.
Novozymes has today announced the launch of an asparaginase enzyme aimed at reducing the formation of acrylamide called Acrylaway - another landmark along the road to reducing levels of the carcinogen in baked and fried foods.
The ready meals market is anything but on its way out, as manufacturers tap into healthy trends and revitalise products once seen as favoured by 'couch potatoes' and people with no time to pay attention to proper healthy eating.
Sweeteners struggle to act as a sugar replacement in bakery products, according to a study of 13 lower-calorie and no-calorie versions.
DSM has announced that its PreventASe acrylamide-reducing enzyme is the first to be used in a retail products, with a Christmas biscuit manufacturer launching biscuits with 70 per cent less acrylamide in German supermarkets next month.
A tax on tinned tuna could lead to an increase in consumer health benefits when implemented in conjunction with a subsidy for canned sardines, a study has said.
News Focus: Health and Wellness
The final article in a FoodNavigator-USA.com series on the health and wellness practices of major US food firms reveals that Campbell Soup Company is expecting a major shift in the market, which will affect the way products are developed and marketed.