News & Analysis on Food & Beverage Development & Technology
San Diego-based flavor firm Senomyx has discovered a new taste modifier ingredient that can enhance the sweet flavor of both high fructose corn syrup (HFCS) and sucrose, allowing food manufacturers to use less of either sweetener in formulations.
A flood of stevia-containing products will arrive over the next 12 months, with beverages leading the way, says Mel Jackson, VP of science for Sweet Green Fields.
High consumption of iced tea drinks could be linked to the formation of kidney stones – especially in those who are at high risk of the painful disorder – warns one researcher.
Suppliers of chia in Latin America are working together to establish a regional organization to provide a safe and transparent framework in which to further develop the chia business.