News & Analysis on Food & Beverage Development & Technology
Two recent studies that investigate European consumers’ associations of ‘traditional’ and ‘innovative’ foods could guide companies looking to adapt well-known products to new markets or improve efficiencies.
Leading food manufacturers and retailers in the UK have committed to reducing the carbon impact of grocery packaging by 10 per cent over the next two years.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Researchers in the United States have developed a chemical derived from sugar with the potential to replace bisphenol A (BPA) in a number of products, including the lining of food cans.