News & Analysis on Food & Beverage Development & Technology
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
UK bakery and ingredients firm Real Good Food has posted sales and profit growth in its half year results.
The Royal College of Surgeons (RCS) has confirmed the accuracy of comments made by the dean of its dental faculty, urging that fruit juices be replaced with milk and water in UK schools during break times on dental health grounds.
Air Products has said its new gas cylinder with an added antimicrobial barrier will help boost food packaging hygiene and safety standards.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
The use of added fibre in processed meat products to reduce levels of fat could also have beneficial effect on product conservation leading to an increase in shelf life and long term quality, say researchers.
South Africa is set to impose restrictions on pork imports on the grounds of health interests, in a move that may affect all countries which export pork to the market.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
The Coca-Cola Company is striving to diversify its global packaging offer to reach as many consumers as possible, address health and affordability concerns and grow value sales.
Technology that converts DNA sequences into light, using enzymes found in fireflies, can offer food processors a quick and simply result when testing for contaminated food, its developer has claimed.
A new line of food safety-approved x-ray and metal detection system test samples will offer the food processing sector a helping hand in ensuring that production lines meet increasingly strict food safety demands, the product developer has claimed.
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
Innovating to cater to a more local taste, French dairy giant, Danone, last week entered the packaged lassi segment in India.
Adding lactic acid bacteria to sourdough can improve the nutritional value of white bread without hampering product appeal, according to a study.