News & Analysis on Food & Beverage Development & Technology
Dispatches from Reformulation Symposium
Balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by Waitrose suppliers in developing food products with lower saturated fat products.
Associated British Foods’ €385m acquisition of the Spanish sugar company Azucarera Ebro has been given the go-ahead by the European Commission.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.