News & Analysis on Food & Beverage Development & Technology
Significant cost savings and improved consistency and quality, compared with other stabilising starches, are the benefits claimed for Precisa Pulp 01; a new tomato solid replacement product from National Starch.
A study which indicates the competence of global laboratories to measure heavy metals in seafood should enhance consumer confidence but there are concerns over arsenic estimates, according to a report from the EC’s Joint Research Centre.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.