News & Analysis on Food & Beverage Development & Technology
Latest figures from the International Cocoa Organization (ICCO) suggest that there will be a rise in world production of cocoa compared to last year and a rise, though smaller, in world grindings.
Italians and women are the most interested western Europeans in digestive health claims while Dutch are the least, according to new consumer research funded by French fibre specialist Syral.
A new metal detection technology for sausage manufacturing can ensure improved safety and quality within a product even in harsh meat processing environments, according to its manufacturer.
Manufacturers are getting more adventurous over erythritol use since it gained EU-wide approval this year, says Cargill, but the real boom will come when they can make a low-calorie claim in Europe.
Two research groups have joined forces to identify natural compounds that could hold potential in the prevention of metabolic disease and obesity.
Ulrick & Short's ready to use Eziglaze for bakery products offers a clean label alternative to egg- and milk-based ready-to-use glazes, and can help a baker's bottom line, according to the company.
Food makers meeting the challenges of unpleasant off-tastes in their health-profiled formulations could benefit from a new series of flavor masking tools from flavor firm Symrise.