News & Analysis on Food & Beverage Development & Technology
SPECIAL EDITION: FREE-FROM FOODS
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
A Spanish study has called for European rules on mercury and arsenic in infant cereal in light of high - in some cases ‘risk’ - levels found, particularly in organic and gluten-free products.
How manufacturers incorporate stevia into new products and how they position products with consumers are equally important for market success, says Cargill's sales director, health products for EMEA, Olivier du Chatelier.
Sustainability is something that has to be approached holistically and built into new product development, Unilever's Prof Dr Rob Hamer told delegates at the European Federation of Food Science and Technology (EFFoST) conference in Montpellier, France...
Ingredients giant Kerry Group is confident it has “adequate” dairy processing capabilities to manage the anticipated European Union (EU) milk production increase.
Malta has seen a decline in meat production and producer value in the third quarter of this year.
Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.