News & Analysis on Food & Beverage Development & Technology
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
Political and economic stability in Eastern Europe makes an attractive proposition for food and drink manufacturers, according to Leatherhead, especially as Western European markets are marked by maturity and recession.
Russia’s ban on fish imports from Scotland has been removed, bringing relief to fish processing companies in the region.
Associated British Foods looks to be dealing well with the economic downturn, especially in its ingredients division which, with the bulk of its business outside the UK, has benefited from the weak pound.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.