News & Analysis on Food & Beverage Development & Technology
Vanillin giant Rhodia has switched to using food-grade bio-ethanol as a solvent for manufacturing vanillin and ethyl vanillin in a bid to boost its sustainability credentials and further differentiate itself from Chinese competitors.
Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI...
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
High food prices and volatility in commodity markets are here to stay, according to a new report by the Organization for Economic Cooperation and Development (OECD) and the Food and Agriculture Organisation (FAO).
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.