News & Analysis on Food & Beverage Development & Technology
A new research project is underway that will develop new computational methods for analyzing and integrating different types of data available from an existing cohort of young adults, including continuous glucose measurements, images of meals,...
Biofortification of staple foods should be used to support improved global nutrition outcomes, according to Dr Jan Low, Principal Scientist at CGIAR’s International Potato Center and 2016 World Food Prize Laureate.
Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells...
A UK start-up claims seaweed is key to creating new allergen-free, soya-free, and plant-based alternatives to fish, soya, and oyster sauces.
Titanium dioxide (E171) - a popular additive that confers a bright white shade to frosting and cake decorations - has been banned as a food additive in the EU, with a six-month phasing out period coming into force this month (January 2022) after which a...
UK-based Regal Food Products Group has acquired premium desserts producer Just Desserts for an undisclosed sum.