News & Analysis on Food & Beverage Development & Technology
When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of diets, argue public health experts.
US firm Hearthside Food Solutions will buy Dutch healthy bar producer VSI for a reported €108.5m, along with a new US factory for production of VSI’s products.
An enzyme that shuts down signals that bacteria use to form a biofilm has been found by researchers from the University of Maryland (UMD).
Atlas Copco's Oil-free Air Division production facility in Antwerp, Belgium, was awarded ISO 22000 certification for food safety recently.
A five-colour nutrition label is more effective than three, says French advisory body - but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
Flavor Trends
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional techniques such as synthesizing flavors from...
The National Environmental Health Association (NEHA) has been awarded a cooperative agreement to develop and implement training for food safety agencies.
Ukraine expects to double poultry meat exports by 2018 and boost export growth for other meats off the back of increased trade with the Middle East and South-East Asia.
Nomad Foods, the new owner of frozen food company Iglo Group, has reported a £392M loss in the six months to June 30 as the investment firm eyes other potential acquisitions.
Shoppers are willing to pay up to 30% more for ethically produced goods that carry the Fairtrade logo, according to a new brain study that suggests ethical foods produce a greater ‘reward signal’.