News & Analysis on Food & Beverage Development & Technology
A consortium of 82 organizations is campaigning for more stringent evaluations of genetically engineered crops in the US, and urging a freeze on new approvals pending changes to the authorization procedure.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Young men, particularly African-Americans, are at a higher risk of food allergy than other demographic groups, says a new survey.
Results from third-party testing conducted on high fructose corn syrup (HFCS) from all the production facilities in the US and Canada show that no quantifiable levels of mercury were detected in any of the samples analyzed, claims the CRA.