News & Analysis on Food & Beverage Development & Technology
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
The European Commission has initiated a process to update EU laws governing chemicals in food contact materials (FCM). “The EU’s FCM laws are outdated and ineffective in protecting people and the environment,” according to one lobby group.
From soybean pulp tempeh to ancient grain flour and Nutri-Score ‘A’ snacks, the region of Nouvelle-Aquitaine in France’s South West is bringing exciting food innovation to the masses.
Is it a biscuit or a cake? No matter, says McVities, which has brought out two 'fruity and tangy' Jaffa Cakes flavours. Meanwhile, cake lovers following a keto diet should be thrilled by the tie up between No Guilt Bakes and Planet Organic in the UK....
Sustainability
Dutch ethical brand Tony’s Chocolonely is inviting international chocolate makers to join its transparent supply chain platform in order to create a more sustainable cocoa industry.
Ingredion EMEA has developed an organic instant functional native starch, which can be used in certified organic products and delivers the quality of conventional ingredients.
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There is a disconnect between the reputation and reality of palm oil. Popular media paint palm oil as a primary driver of deforestation.
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People have been safely consuming palm oil for thousands of years. However, as testing methods have improved scientists have found contaminants in various edible oils, including those made from palm.
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One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.