News & Analysis on Food & Beverage Development & Technology
A Hibiscus herb species known as Roselle may be a good source of natural red pigments for applications in the food industry, according to new research investigating the extraction of anthocyanins from the species.
A new USB cost-effective and easy to use temperature monitoring label could help determine the quality and safety of food during and after transit, said the company behind the development.
The US and China were the star performers in Yakult’s global probiotics empire in 2011 and are set for further significant investment in 2012, bosses have revealed.
The row over the use of the term ‘natural’ on food packaging has intensified with the publication of a new report accusing leading cereal firms of duping shoppers with their own “self-serving” definitions in the absence of any legal criteria.
Front-of-pack (FOP) labeling schemes should “move away from systems that mostly provide nutrition information without clear guidance about healthfulness and toward one that encourages healthier food choices”, according to a high-profile report from the...
Women who consume high levels of trans fat during pregnancy are more likely to give birth to bigger babies, according to a new study in the American Journal of Clinical Nutrition.
Dispatches from SupplySide West 2011
Manufacturers need to think about the market potential of Millennials (Generation Y), but understanding how they differ from Boomer is key, says a well-known marketing expert.