News & Analysis on Food & Beverage Development & Technology
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Malfunction of the inflammatory response after a meal could be a cue for metabolic disorders such as diabetes as doctors identify its differing roles in dealing with pathogens and excess food intake.
Eating more extra virgin olive oil could cut your risk of osteoporosis related fractures, says a new study.
BakeryAndSnacks will be hosting a panel discusssion on how snacks and candy makers can best deal with product recalls at ProSweets in Cologne.
The EU Trade Committee (INTA) has approved the Comprehensive Economic and Trade Agreement (CETA) this morning, marking a major step toward the deal between EU and Canada becoming reality.
Thailand’s Charoen Pokphand Group (CP) has joined top corporations at Davos, Switzerland to start an initiative tasked with radically changing food manufacturing to halt waste, improve health and counter climate change.
Fonterra’s Research and Development Centre alongside its global ingredients business, NZMP, has developed a new white butter product for manufacturers in the Middle East market.
The US Food and Drug Administration (FDA) has published guidance for firms that work with sprouts to meet standards set by the Produce Safety Rule.
To expand and modernise its output capacity, Polish meat processor Sokolów SA completed investments worth close to PLN120m (€27m) in 2016, with plans afoot for more investment this year.
Middle Eastern flavours are gaining popularity in unexpected European food categories, such as ice cream and cheesecake, as they tap into the demand for both floral flavours and modern twists on traditional recipes.