News & Analysis on Food & Beverage Development & Technology
The health burden of obesity in the United States has overtaken that of smoking, according to a new study examining the relative effects of the two problems on quality of life, mortality and morbidity.
Wixon has released a new oat-based flavor modifier for meat products, designed to extend their shelf life and mask undesirable flavors, particularly the reheated taste of some precooked meats.
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
Rising demand for gluten-free foods has seen an increasing variety on the market, as well as gluten-free labels appearing on products that always were gluten-free.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Birdsong Corp peanut processing company is facing fines of $137,250 after being cited for 41 health and safety violations by authorities in the United States.