News & Analysis on Food & Beverage Development & Technology
A new complex of gamma-cyclodextrin and natamycin – a well-established anti-fungal food ingredient – may offer more cost-effective and process-friendly options for bakery and beverage products, according to Danisco USA.
Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.
The flavors of traditional Northern European cuisines are gaining influence in America, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Penford Food Ingredients has bolstered its stable of starches with a new range of specialty pregelatinized corn starches from waxy maize.
A market for Indian honey in the North American market has prompted Intertek to launch a honey certification service for manufacturers and exporters in India.