News & Analysis on Food & Beverage Development & Technology
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
The high cost of inputs that has dogged the food industry in recent times looks to have helped raise the profile of enzymes as cheaper alternatives to other ingredients, according to Novozymes’ annual report.
Food manufacturers are being asked to take some responsibility for public health and make more nutritional products after a study found that magazine adverts were mainly for foods high in sugar, fat and salt.
There is further evidence that the market for chocolate is not as recession proof as traditionally thought as Barry Callebaut sales in Europe saw a marked drop over Q1.
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.