News & Analysis on Food & Beverage Development & Technology
Fundamental research from the US suggests that an enzyme could convert sugars in the presence of olive oil to form 'nano organogels' - potentially leading to novel delivery systems for food preservatives, flavours, and bioactive functional ingredients.
A fair trade certified pure vanilla is due to hit the US market, as a collaboration between flavor firm David Michael and fair trade certifier TransFair USA taps into the growing consumer interest in social responsibility.
DSM has launched a new clarification pectinase for the apple and pear juice industry, which it claims promises a faster and more complete soluble pectin breakdown.
Acrylamide can be reduced or removed before cooking - but the issue remains a major challenge, scientists told last week's IFT conference.
Limited recourses when it comes to monitoring food safety could pose a threat to public health, while some consumers also put themselves at risk through the food choices they make, according to scientists who spoke at the IFT in Orlando last week.
As sales of organic goods continue to rise, food and beverage manufacturers are increasingly turning to the US Department of Agriculture (USDA) Organic seal as a mark of approval, according to the nation's Organic Trade Association (OTA).