News & Analysis on Food & Beverage Development & Technology
A supplier of lignin-derived vanillin claims that its processes for sourcing and producing the ingredient can dramatically reduced the carbon footprint compared to sourcing from some mineral oils, according to recent testing.
National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch line. Derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream.
New research from the US has challenged recent studies that claimed irradiation treatment increased the amounts of trans fatty acids in ground beef.
A supply and demand imbalance within the global milk ingredient market is expected to stabilise in the next few years on the back of strengthening demand in Asia, suggests a new report.
Innovation is increasingly being marked out as a way for private label firms to gain market share – and for big brand players to keep it.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.