News & Analysis on Food & Beverage Development & Technology
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
A post-exercise shake made with Fresubin Protein may improve lower body strength in previously sedentary individuals, according to new research published in the journal Nutrients.
Can an ultra-processed product be healthy? One company believes so, and aims to prove it with a new product.
Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Manufacturers’ increased demand for green packaging has bolstered sustainable maker Elopak’s bottom line, allowing it to invest and expand.
Japanese adults in their 20s and 30s are most interested in personalised nutrition as compared to the other age groups, a survey conducted by Suntory-backed start-up Rem3dy Health has found.