News & Analysis on Food & Beverage Development & Technology
In an unexpected discovery, a new frying oil designed to prevent foaming in restaurant and par-frying industries has been found to reduce oil pick up in end-products by up to 25%, explains Renee Boerefijn, director of innovation at Bunge.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
A food technology start-up is aiming to become a leading global supplier of plant-based umami for the food industry.
With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
It was observed that better performances in cognitive function tests were associated with increased dietary intakes of α-Carotene and β-Carotene, in a new cross-sectional study utilising elderly participants from the Nutrition Examination Survey (NHANES).