News & Analysis on Food & Beverage Development & Technology
Scientists from Brazil have reported that supplementing the diet with the soluble dietary fibres, inulin and oligofructose, boosted calcium absorption in rats by about 40 per cent, results that add to an ever growing body of science linking the...
Reducing portion sizes and spreading information on healthy eating are just some of the initiatives that the food industry needs to take in order to help prevent childhood obesity, according to a new report by the Institute of Medicine (IOM).
Three projects drawing on the expertise of researchers in both the UK and France could translate into practical improvements in crop and agronomic science.
FMC Biopolymer will again increase prices for its food ingredients on the back of high energy and raw material costs, and the company says it expects prices to continue rising.
Canadian researchers are looking into the effects of gelling of whey protein isolates with xanthan gum in concentrations well below that usually reported, and have already filed for a patent on the technique.
Weekly comment
The demonisation of spinach following last week's E.coli outbreak could give salad-dodgers the excuse they have been looking for to skimp on their recommended five to nine portions of fruit and veg a day. Without communication and a united front from...
Cargill is launching a new soy protein in order to consolidate its position in the growing soy and meat-free market.