News & Analysis on Food & Beverage Development & Technology
P is delicious, k is not? The way a product name is articulated subconsciously boosts palatability - and may even increase willingness to spend, psychology researches have found.
Research is a critical part of food safety, many of the tools we have today have gone through much work being seeing the light of day. FQN takes a look at some recent work.
TraQtion cloud-based quality and compliance software has been upgraded with food safety and quality professionals’ needing to deal with numerous data points from multiple sources to ensure a supplier or product is safe.
Argentina is poised to increase beef exports to the European Union (EU) this year after its government predicted the EU would soon lift foot and mouth disease-related import restrictions for meat from its northern provinces.
The World Organization for Animal Health (OIE) has predicted the outbreak of bluetongue (BTV) in Georgia is likely to hit the country’s exports of sheep and lamb meat.
The brain rewards calorie content over sweetness, and responds to nutrients and taste in very different ways, according to new animal research published in Nature.
France is set to bring in mandatory country of origin labelling for processed products, with agriculture minister, Stéphane le Foll, saying he was ready to “take the battle to the European level”.
The expanding use of industrialised food additives could raise the risk of developing autoimmune diseases (AD), say Israeli and German researchers.