News & Analysis on Food & Beverage Development & Technology
The common perception that people turn to so-called comfort foods in times of crisis could be entirely unfounded, says new research due to be published in the Journal of Consumer Research.
Canadian supplier, Lallemand, has launched a form of baker’s yeast that has been altered to boost vitamin D levels and will be available to customers that already employ Lallemand's yeasts as well as new clients.
The world’s newest food industry regulatory body was set up in Phillipines this week, with the foundation of a new agency modeled on the US FDA.
The Food and Drug Administration (FDA) has issued draft guidance on the labeling of beers made with grains other than malted barley and hops, such as sorghum, rice or corn, the agency said on Wednesday.
A dried stock made from the fish and seaweed may improve the palatability of reduced-salt products, suggests new research.