News & Analysis on Food & Beverage Development & Technology
Kraft is likely to have a robust defence in relation to the reported investigation into any tax bill it might be liable for following its takeover of Cadbury in February 2010, claims a UK tax law analyst.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
US Pharmacopeia (USP) has said it is seeking comments on its latest standards for inclusion in the Food Chemicals Codex (FCC), including a new method for determining the bio-based content of natural ingredients.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
The Chinese State Intellectual Property Bureau has accepted stevia supplier GLG Life Tech’s patent applications covering separation methodologies for three different steviol glycosides, the company has said.
The release of the new Dietary Guidelines for Americans is among several factors likely to boost sales of whole grain and added-fiber products, according to a new report from Global Industry Analysts (GIA).
Food allergies send many more Americans to emergency rooms each year than previously thought, according to new research published in the Journal of Allergy and Clinical Immunology.