News & Analysis on Food & Beverage Development & Technology
Cargill has developed an ingredient that enables manufacturers to add the healthy benefits of whole grain nutrition to foods while preserving the sensory qualities of foods made from enriched corn flour, reports Anthony Fletcher.
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Parked on the hot coals of public opinion, the food industry can lose no time in proving how healthy its products are.
The increase in ethical consumerism means that food makers should seriously consider the commercial implications of eco-labels, though tighter regulation is still needed, writes Anthony Fletcher.
It's all change at the top at Archers Daniel Midland, while Con Agra has announced several hundred job cuts.
A study showing that sweet drinks have overtaken white bread as the leading source of calories in the American diet may mean that the nutrition gap is even wider than previously thought, reports Jess Halliday. But according to the lead researcher,...