News & Analysis on Food & Beverage Development & Technology
Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.
Food manufacturers face further price rises for ingredients as the world's largest producer of carrageenan, FMC BioPolymer, announces a global 7 percent step-up in price for its carrageenan and food/specialty grade microcrystalline cellulose products...
The results of a survey by the Food Safety Authority of Ireland (FSAI) on the fat content and fatty acid composition of pre-packaged food products reveal that generally, levels of trans-fatty acids in the surveyed products are low.
Members of Friesland Foods and Campina have voted in favour of the proposed merger, marking a major step forward in bringing the two dairy cooperatives and companies together.
A better understanding of how genes affect a person's sensitivity to taste could enhance the development of foods that meet specific consumer preferences and individual nutritional needs.