News & Analysis on Food & Beverage Development & Technology
Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.
The European Commission has outlined its ambition to transition towards more sustainable food systems through its headline Farm to Fork and Green Deal policies. But how will this translate to concrete action? Agriculture Commissioner Janusz Wojciechowski...
New research has identified a link between the spread of mouth and skin cancer in mice and the consumption of palmitic acid.
The Italian Competition Authority (AGCM) has announced an investigation into five companies using the Nutri-Score front-of-pack labelling scheme, raising suggestions different systems may eventually be deployed in different parts of the EU.
Digital feature: long read
Pandemic-related disruption has had mixed effects on food and drink manufacturers’ hygiene and cleaning regimes.
Olam Food Ingredients (OFI) is looking for partners to scale efforts in tackling poor labour conditions – including child workers and miserable wages – in hazelnut communities in Turkey.