News & Analysis on Food & Beverage Development & Technology
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products such as biscuits, claims new...
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
The grounding of airplanes throughout much of Europe has put the brakes on imports of some fruit and vegetable products, although trade groups and supermarkets are downplaying the impact of the Icelandic volcano on food stocks.
Soluble fibres may replace gelatine, at least partially, in confectionery products, tapping into consumer demands for gelatine-free products, according to Singapore-based scientists.
Scotch whisky distillers are continuing to invest in new facilities and equipment to fuel the spread of the spirit in international markets.