News & Analysis on Food & Beverage Development & Technology
Director-general of the Food and Agriculture Organization (FAO) José Graziano da Silva has called for integrated nutrition strategies to help countries deal with rapidly changing diets, in a presentation at Wageningen University and Research Centre in...
Chocolate is the fastest growing UK food export driven by a rise in sales to the Middle East and Africa and factory expansion by Nestlé, according to a report from the Food and Drink Federation (FDF).
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
The migration properties of an LAE–based antimicrobial food packaging material have been shown to be safe, according to research.
A steep rise and then, within a few years, an equally steep fall in the exports of goat meat from India has exposed failings within the country’s supply chain, say industry experts.
“Advancements made in nutritional science and the benefits produced by foods and foodstuffs may no longer be shared with consumers by those who procure the foods and foodstuffs."
The European Union nutrition and health claims regulation (NHCR) denies consumers of the right to scientific advancement in nutrition, says outspoken Dutch writer and NHCR opponent, Bert Schwitters.
Food scientists have developed natural antimicrobials for poultry meat from whey protein isolate edible films and oregano or clove essential oils (EOs).
In 2013 Russia plans to increase the production of all types of meat by 2.5% on last year’s level – to 11.92 million tonnes in live weight, according to a recent report from the country’s Ministry of Agriculture.
UK potato processor Branston has teamed up with Ishida Europe and the University of Lincoln on a £823,277 project to enhance food safety and quality inspection for food manufacturers.
A national campaign to establish a ‘Made in Britain’ logo that can be applied to all products manufactured in the UK is gathering force.
Texture is a vital part of judging whether we like a food, yet eating is a dynamic process that means texture is always changing. In this special edition, we ask how manufacturers can achieve balance in such a dynamic setting.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.