News & Analysis on Food & Beverage Development & Technology
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Regulators need to work with multiple stakeholders to protect children from advertising of unhealthy foods throughout the European Union, argued Dr Amandine Garde at a conference on regulating lifestyle risks at the HEC in Paris last week.
Further cases of a strain of Salmonella are likely to be reported as the outbreak continues in Europe with no control measures yet in place, warned two European agencies.
Farmers in Ireland have launched a number of protests against what they claim was retailers’ ignorance of the escalating costs primary producers are facing.
Dairy Crest’s full year financial expectations remain “unchanged”, despite what the firm has described as a challenging first half to the year.
The Scottish government and the Scottish Food and Drink Federation (SFDF) have committed to a further two-year partnership to support small businesses in reducing salt, fat and sugar in their products.
Pepsi NEXT has been launched in Australia, but intriguingly the drink has been formulated with stevia for this market to achieve a 30% sugar reduction, rather than the 60% effected with other sweeteners in the US.
Animal welfare bosses have reacted with anger to the news that live animal exports were being resumed from a UK port.
Dispatches from IBA 2012
Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.
A UK food manufacturer has been fined £2,000 after an employee severed her finger in an inadequately guarded machine.
FrieslandCampina has proposed the introduction of an independent milk price for organic dairy farmers – in line with growing European demand for organic dairy products.