News & Analysis on Food & Beverage Development & Technology
Research into walnuts, a key ingredient used in a range of cake products will help lift stagnant sales for food makers in the sector giving them an opportunity to cash in on the growing functional food market, reports Lindsey Partos.
The US probiotic industry needs to step up a gear and finance further research in order to win over consumer confidence by providing scientific proof of its health benefits, according to research published by the International Food Information Service
Degussa Food Ingredients is expanding its offering to the nutrition industry with its first product for blood glucose management.
Northwestern University is seeking to discover whether lycopene - an antioxidant commonly found in tomatoes and tomato-based products and commonly perceived to reduce the risk of developing prostate cancer - can reverse pre-cancerous prostate changes.
A panel of experts at Europe's food agency has come up with a list of substances cleared for food contact materials.
The Agricultural Research Service (ARS) has launched a database that lists the level of fluoride in 400 separate food and beverage items, useful for researchers investigating optimium consumption levels of the mineral.
A large sample study in the US finds that obesity could more than double an older woman's risk of acute myelogenous leukaemia (AML), an often fatal cancer of the bone marrow and blood.
Archer Daniels Midland has launched a corporate advertising campaign, positioning the ingredients company as a key link between farmers and consumers.