News & Analysis on Food & Beverage Development & Technology
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Replacing some of the cocoa butter with milk fat can control fat bloom in chocolate, according to new research from Canada.
Consumers think that current labelling regulation for genetically modified (GM) foods is inadequate, according to a new report from the UK’s Food Standards Agency (FSA).
Gelita has announced the appointment of Dr Franz Josef Konert as its new CEO as of the start of 2010.
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.
Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says an Oxfam expert.