News & Analysis on Food & Beverage Development & Technology
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.
The perception that snack foods to eat between meals has changed as snacking has become an additional meal and in some cases a replacement, according to a new report.
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
A subsidy on healthy food could help tackle obesity and other conditions which can be prevented through nutrition strategies, according to the American Dietetic Association.