News & Analysis on Food & Beverage Development & Technology
Penford Food Ingredients has developed a new potato-based resistant starch ingredient for adding fiber to a wide range of foods, including both gluten-free and gluten-containing baked goods, cereals, yogurt and snacks.
The latest Dietary Guidelines for Americans put industry interests before public health, claim two Harvard public health professors writing in the New England Journal of Medicine.
Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering...
Food safety authorities in the US have appealed to their Chinese counterparts for help to “move forward” and create a global approach to food safety.
Bosses at Sara Lee have promised to deliver “major innovations” in coffee and meat products next year as they try to seize back the initiative in the wake of soaring commodity costs.
Officials have confirmed another death as a result of listeria-infected cantaloupes in the US – making it the worst foodborne contamination since 1924 and the worst in modern US history
A model gut designed to help manufacturers more rapidly determine which ingredients will survive the rigors of the digestive tract before spending a fortune on clinical tests has been launched by product development firm International Food Network (IFN).