News & Analysis on Food & Beverage Development & Technology
Norwegian firm Zeracryl AS has completed full scale testing of its patented acrylamide reduction process to reduce acrylamide in French fries by up to 90% - but it says companies may be slow to act without regulatory action.
DAIRYREPORTER.COM EXCLUSIVE
DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.
Russia is close to lifting a ban on imports of beef, pork and poultry from the Brazilian states of Mato Grosso, Parana and Rio Grande do Sul.
Combining continuous ultrasound treatment with chlorine washing can reduce E.coli on spinach leaves, according to US scientists.
High and volatile food prices are on track to become the ‘new normal’, according to the World Bank, which has urged action to support sustainable agriculture, nutrition programmes and safety nets.
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
A funding program has been launched in Canada aimed at the development of tests to detect E.coli during food production.
Oman has opened its doors to live cattle imports from Canada in an agreement worth an estimated $900,000 annually to the Canadian livestock industry,
Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.