News & Analysis on Food & Beverage Development & Technology
Some regulation of commodities futures markets could be beneficial – but should stop short of tight limits or an outright ban, the Food and Agriculture Organization (FAO) has said in a new policy brief.
An extract from honey may prevent undesirable browning of apple juice and help the beverage stay on shelves longer, suggests new research from Mexico.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
DD Williamson has introduced a new class one acid-stable dark caramel color for use in beverages with pH below 2.5, the company has said.
California-based flavor firm Senomyx has signed a letter agreement with PepsiCo to negotiate a deal for the development and commercialization of new sweet taste technology, Senomyx said on Thursday.
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.