News & Analysis on Food & Beverage Development & Technology
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.
Symrise has seen its flavour and fragrance orders rebound to pre-economic crisis levels and has expanded its business with some key customers in the first half of this year.
Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
Summer 2011 will see the first commercial installation of an IFT recognised and FDA approved technology which is claimed to improve flavour, nutrient retention and texture of foods as well as significantly reducing process times over conventional systems.
The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.