News & Analysis on Food & Beverage Development & Technology
Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.
German safety authorities have seized tonnes of couscous from Italy that were contaminated after the chemical benzophenone leached from the packaging.
Naturex has launched a plant-based antioxidant meat preservative and a line of essential oils and oleoresins, which the firm says can help food producers meet consumer demand for natural products.
Dispatches from IFT
The IFT trade show is not just about business - it's about fostering the next generation of food professionals. University of Nebraska staff share their view on industry prospects and the value of IFT for students.
The perspective of food manufacturers and other stakeholders on the costs and benefits of enforcement provisions for the new EU Regulation on food flavourings is being sought from the UK Food Standards Agency during a three month consultation phase.