News & Analysis on Food & Beverage Development & Technology
The nearly extinct Twinkie has received a scurry of free publicity over the past two weeks and the saga may just lead to Wonder Bread t-shirts and Twinkie imitations coming out of the woodwork, an analyst says.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Mondelez International-owned Cadbury has filed a patent for a chocolate that can tolerate hot climates by re-refining the chocolate after the conching step.
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.