News & Analysis on Food & Beverage Development & Technology
A new study comparing high protein and standard protein meal replacements has found no significant difference in terms of weight loss, liver function, renal function or bone density after one year.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
US firm Tasty Baking’s recent fiscal difficulties reflect the fact that nostalgia and brand recognition are not sufficient enough during continued economic uncertainty and rising commodity costs, says a Datamonitor consumer analyst.
The type and concentration of fat used in emulsions may affect how we perceive certain tastes in foods, according to new research.
The Food and Drug Administration (FDA) has unveiled the third and final stage of an initiative intended to improve the transparency of its rulemaking process with the industries it regulates.
Kraft Foods is suing Indian biscuit maker Britannia Industries for trademark violation related to one of its products that the US group says is a copy of its popular Oreo cookies