News & Analysis on Food & Beverage Development & Technology
Danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
MEP Glenis Willmott is "quite confident" that the European Council will overturn the European Parliament’s (EP’s) decision to scrap colour-coded front-of-pack food labelling in the EU.
Most people with a lactose intolerance can cope with up to 12g in a single sitting and more if spread throughout the day, but the huge variation between individuals means it is not possible to give a firm level that applies to all.
The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.