News & Analysis on Food & Beverage Development & Technology
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.
The disconnect between a traditional understanding of energy, such as endurance, and the rise of energy drinks, is raising questions as to how we measure energy, says the CEO of CRO.
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
In this guest article, Melissa Musiker of the Grocery Manufacturers Association says that the 2010 Dietary Guidelines are an opportunity for industry to find better ways to innovate, as part of a collective responsibility to improve American diets.