News & Analysis on Food & Beverage Development & Technology
The recent salmonella scare which affected fresh tomatoes and Jalapeno peppers could give processed fruit and vegetables a boost in difficult times as they are considered safer, according to a new report.
A combination of in vitro digestion models and experimental design could lead to the optimization of food emulsions with added health benefits.
The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.
A new food labeling system has been introduced by a coalition of food manufacturers, which aims to bring clarity and consistency to the market, as industry-wide consensus is still lacking.
Changes in the way people shop and a revival of family dining culture as households cut back on spending mean that manufacturers must innovate to preserve customer loyalty, according to IRI.