News & Analysis on Food & Beverage Development & Technology
Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
Food safety authorities in the UK have confirmed they know neither the exact quantity nor precise location of peanut butter and paste contaminated with aflatoxins up to 190 times above the legal limit.
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.