News & Analysis on Food & Beverage Development & Technology
Confectionery makers can expect no let up in the current high liquorice prices due to the fact that pending EU regulation, setting limits for the first time on Ochratoxin A (OTA) levels in the ingredient, will impose further pressures, claims a leading...
Burgeoning demand for flavours from Chinese food manufacturers has led to rapid growth in the last decade and encouraged more foreign firms to set up operations there, says Leatherhead.
The French government’s advisory council on biotechnology has outlined rules for a voluntary GMO-free labelling system in a new report.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
Dispatches from FiE
DSM has developed a new fungal peroxidase that can whiten whey without the use of harsh chemicals, and avoiding off-tastes and protein irregularities.
The krill category and the science backing it are still emerging, but there are many who believe krill extracts have the potential to 'go big' in the healthy foods arena. Very big.
The US government ruling on the safety of bisphenol A (BPA), due to be delivered later today, could be delayed as officials plead for more time to review the wealth of scientific evidence on the chemical.