News & Analysis on Food & Beverage Development & Technology
Slow-fermented chickpea miso is full of natural umami notes, making it a great way to enhance flavor, reduce salt and add beneficial bacteria to food, says Brazilian company Missô Origem.
Ingredion has developed what it describes as a ‘breakthrough’ clean label starch suitable for use in products with ‘delicate’ colour or flavour profiles. According to the company this is necessary because consumer demand for simple ingredient lists...
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
Olam International has awarded its annual prize for food security to a mapping technology that provides information on what crops and farming practices are the ‘best fit’ for conditions in food insecure regions.
Food Standards Scotland (FSS) has ended its contract with Hallmark Meat Hygiene and is to take control of official veterinarian and meat hygiene inspection functions.
In the UK, Unilever has launched a trial of the first wrapper-less ice-cream multipack for its Solero Organic Peach product, with 35% less plastic compared to the original Solero Organic pack with individual plastic wrappers.
Meat industry trade links between Ireland, Japan and South Korea have grown following a Department of Agriculture, Food and the Marine mission to the region.
Kellogg's UK has extended its partnership with the Seven Bro7hers Brewery to release new craft beers made with rejected breakfast cereals.