News & Analysis on Food & Beverage Development & Technology
UK supermarket Sainsbury’s, the world’s biggest retailer of Fairtrade goods, has launched its own sustainable sourcing programme for more than 35 key commodities and ingredients. Campaigners, farmers and some manufacturers have cried foul, but are they...
Using traditional plant breeding techniques, PureCircle has developed a stevia plant with 20 times more sweet-tasting steviol glycosides than standard stevia, it says.
Australian Thanasi Kokkinakis is facing another battle on court: not to play tennis though, but to face off against the breakfast cereal giant.
Today’s health conscious consumers put great emphasis on natural and low calorie: opening up more and more opportunities for stevia, particularly in beverages. But giving consumers confidence will be key to driving stevia's continued growth, according to...
UK Prime Minister Theresa May’s failure to win a Conservative majority in the general election may soften the government’s hard Brexit rhetoric, benefiting the country's meat industry.
Two plant-based antimicrobial ingredients protecting meat against listeria and salmonella contamination have been developed by French business Naturex.
Farmed shrimp from Thailand, Vietnam and India could be traced back to country of origin with more than 98% confidence through elemental profiling, according to a study.
Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.
The sustainability of ingredients is a top priority for food manufacturers, according to a Palsgaard survey, which also highlights the difficulty in sourcing trustworthy suppliers.