News & Analysis on Food & Beverage Development & Technology
People who lose or maintain weight in the long term are more likely to see distinct weight fluctuations over the course of a week than those who gain weight in the long term, according to a Finnish study.
Higher sensitivity meat testing is demanded by the industry in the wake of the horse meat scandal, says Campden BRI, which provides technical, legislative and scientific support to the food and drinks industry.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Fairtrade International is offering a new sourcing program that it hopes will inspire more confectioners to purchase Fairtrade cocoa.
McDonald’s has hit back at critics of its chicken McNuggets who claim its product is made from a ‘pink slime’ of mechanically separated chicken.
Two-thirds of all fish harvested for food is likely to come from fish farms by 2030, according to a report from the Food and Agriculture Organisation (FAO).
Operational Efficiency Month
Valio’s whey powder production plant in Finland has increased its production by more than 10% with its Napcon Suite from Neste Jacobs.
Innovia Films has been cited for 19 safety violations including exposing workers to flammable chemicals.
Scotland’s BrewDog is releasing a limited edition beer called My Name is Vladimir poking fun at Russia’s autocratic leader and slamming the state’s ‘sick, twisted’ legislation on homosexuality.
Consuming four and a half standard pots of yogurt per week could reduce the risk of developing type 2 diabetes by more than a quarter, a team of researchers from the University of Cambridge has claimed.
The European Union (EU) zero threshold policy for unapproved GM crops and foods could lead to 'severe' economic problems if it ever leads to a disruption in trade with major exporting countries, warn researchers.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.