News & Analysis on Food & Beverage Development & Technology
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still...
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
Walmart has ramped up its commitment to healthy eating and raised the profile of its new ‘Great for You’ front-of-pack labels with the launch of a new initiative that will offer shoppers discounts on products bearing the icon.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Meat processor JBS USA has announced changes to senior management, with current CEO Don Jackson due to retire at the end of the year.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming majority, or says it will have no choice but to liquidate the company.
A leading food manufacturer is looking for potential partners to pitch technologies that will help inhibit the aggregation and clouding of proteins when egg white is heated.