News & Analysis on Food & Beverage Development & Technology
An extract from leaves of the walnut tree (Juglans regia) presented a potent ability to scavenge damaging reactive oxygen and nitrogen species responsible for food spoilage, new research has reported.
The future of research into the potential health benefits of cocoa should focus on the mechanisms and active compounds, with well defined clinical trials key to this burgeoning segment, says a new review by Nestlé.
A chocolate emulsifier ingredient from Palsgaard can now be used by US manufacturers to replace the commonly-used soy lecithin, following its recent approval by the nation's regulator.
A high level report from the UK's House of Lords has said advice on peanut consumption by pregnant women and children to reduce allergy risk could be counterproductive, and calls for urgent withdrawal pending review.
DSM is set to launch a casein ingredient aimed at regulating glucose levels in type-2 diabetics, which can be added to a wide range of functional foods and beverages to stop post-meal spikes.