News & Analysis on Food & Beverage Development & Technology
Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.
Seasonings and flavorings firm McCormick has said it is optimistic that food manufacturers will increase product innovation in the year ahead, as it recorded strong 2009 full year results.
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...