News & Analysis on Food & Beverage Development & Technology
A review of three sets of dietary guidelines available to the US public has found that all feature recommendations on fruits, veg, legumes, and wholegrains, reducing sugar and saturated fat, and emphasising plant oils.
Adding probiotic bacteria to cheddar may lead to the formation of blood pressure lowering proteins, giving the cheese an added health punch, report Australian researchers.
Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.
Doehler is stepping up its presence within both the sourcing and processing of citrus fruits via a Brazilian investment designed to meet changing needs of beverage manufacturers.
Dutch DSM will sell its Special Products unit as it shifts its focus to fast growth and high margins by concentrating on nutritional ingredients and high performance materials.
More accurate intake data is required for a number of flavouring substances, says the European Food Safety Authority, as the standard model for estimating consumption levels was found to be inconsistent with information provided by industry.