News & Analysis on Food & Beverage Development & Technology
A new roasted potato flour ingredient can enhance the flavour and colour of baked goods and extruded snacks as well as gluten free foods while also providing dough expansion, said its US developer.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.
A nutrition education program for New York City’s food bank has led to children making healthier food choices, according to a survey of 700 New York City public elementary school teachers.
Food choices endorsed by television advertising fail to meet nutritional guidelines and encourage nutritional imbalance, according to new research from the American Dietetic Association (ADA).