News & Analysis on Food & Beverage Development & Technology
Making healthier and functional foods taste good is a major challenge faced by formulators, but one that they may now find it easier to meet thanks to Givaudan Flavours' introduction of TasteSolutions for Health & Wellness.
Eating beans or lentils at least twice a week may reduce a woman's risk of developing breast cancer, according to research designed to investigate the benefits of the plant compounds flavonols,writes Dominique Patton.
Danish ingredients giant Chr Hansen, currently on its 'magical sensory tour' across Eastern Europe, has unveiled new products in Russia to inspire local manufacturers, Angela Drujinina reports.
Slicing away at contamination risk in fruit, Scottish scientists overcome obstacles to design a rapid test for the detection of the harmful mycotoxin patulin that occurs in naturally occurring moulds.
Global stocks of soybeans continue to rise after a draw-down in recent years, with production to reach 52.6 million tonnes in 2004/05, 15.2 million tonnes more than in 2003/04.
Slicing away at contamination risk in fruit, Scottish scientists overcome obstacles to design a rapid test for the detection of the harmful mycotoxin patulin that occurs in naturally occurring moulds.