News & Analysis on Food & Beverage Development & Technology
A product that will stabilize and solidify fats and oils, such as margarines and shortenings, with lower saturated fat and zero trans fats could be on the market in 12 to 24 months, says Adriene Eiffes, marketing specialist for Ashland Specialty Ingredients.
Danone has warned of continued “rapid deteriation” in consumer demand in Southern Europe, despite reporting global sales growth of 5.9% for H1 2012.
Frutarom Savoury Solutions has launched stabilising compounds that enable condiments such as dips, ketchup, sauces and mustard to be incorporated into meat and sausages.
Israeli supplier Lycored has paid an undisclosed sum for a Ukrainian firm specialising in fungal pathogen-derived carotenoids in a move that brings a natural beta carotene into its portfolio.
Meat exports from the European Union (EU) are expected to grow by around 3.6% during 2012 as global demand remains strong, despite both production and consumption across the EU declining, a forecast has said. However, falling livestock numbers may...
Demand for sensory stimulation and indulgence is the most important global mega-trend in ready meals, according to market analyst Datamonitor.
The blending of food, pharma and beauty could be the next big trend in the global food market according to Sanford C Bernstein.
Anitmicrobial packaging can help food manufacturers in the battle against listeria in ready-to-eat meat products, according to a new scientific study.
An unprecedented level of joint planning, innovation, and action between academia, governments, civil society and the food industry is required to battle the ‘double crisis’ that world hunger and high obesity rates are causing, warn researchers.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.