News & Analysis on Food & Beverage Development & Technology
Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service (ARS).
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Sports drinks appear to have suffered a severe reversal of fortune in the US with volumes going through the floor in 2009.
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
American Baby Boomers, aged 45 to 64, are much more likely to choose healthy ingredients and supplements than younger or older consumers, according to new research by market research group Decision Analyst.