News & Analysis on Food & Beverage Development & Technology
Leatherhead Food International is conducting research into how to reduce saturated fat levels in bakery products, initially in short crust pastry, to help its members take action to help meet FSA targets.
Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.
Fragrance and flavors player Givaudan has announced the sale of its St Louis based food ingredient business and manufacturing facility, as the company continues product streamlining.
Consuming only two Brazil nuts every day can raise blood selenium levels by about 65 per cent, suggests a new study from New Zealand