News & Analysis on Food & Beverage Development & Technology
Dutch malt extract firm Diastatische Products is eyeing new opportunities for its malt extract ingredients in Belgium, Poland and the Middle East, and has a new distribution agreement with Univar to help it tap them.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
There is widespread abuse and exploitation of migrant and agency workers in the UK meat and poultry processing industries, a new report has said.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
The Food Standards Agency (FSA) Board last week accepted a recommendation in a House of Lords Science and Technology Committee report to compile a confidential database of food industry research into nanotechnology.