News & Analysis on Food & Beverage Development & Technology
An ingredient made from orange pulp claims to allow food manufacturers to slash up to half of the fat in their products, while also acting as a moisture management tool in a number of formulations, including baked goods, salad dressings and meat...
Corn Products International has reported good second quarter results, with a strong performance from the company's North American operations offsetting a decline in its South American business.
Frozen food manufacturers should focus on higher-quality, better-for-you options in order to boost the performance of the slow-growing category, which is increasingly threatened by fresh foods, says a new report.
CSM's $70 million acquisition of CGI Desserts, a supplier of thaw and serve bakery products, underlines again the firm's focus on the bakery market.
Lard, the animal fat with a poor health image, could be stabilised by adding antioxidants from olive oil milling waste, boosting the shelf-life and adding nutritional value, says a study from Italy.
The quantity of carotenoids from watermelon, particularly lycopene and beta-carotene, increases if stored at room temperature, says a study from US Department of Agriculture researchers.