News & Analysis on Food & Beverage Development & Technology
Chlorine dioxide (CIO2) gas has the capacity to completely inactivate Listeria monocytogenes (LM) on ready-to-eat (RTE) meat processing equipment, according to new research.
The added bureaucracy of legal limits for acrylamide in foods is preventable as industry efforts to reduce levels have been sufficient, says the Food and Drink Federation (FDF).
Favourable consumer trends for healthy formulations and natural flavours ensured steady growth in the ingredients and flavours segment of Kerry Group.
Ingredients firm CSM has taken a 30% profit plunge in its 2011 results as it looks to refocus its strategy, which will lead to job losses.
Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.