News & Analysis on Food & Beverage Development & Technology
General Mills is seeking potential partners to help it develop novel ingredients or technologies which modulate or suppress the perception of sour taste caused by organic acids.
Kellogg has unveiled a series of new breakfast products with an emphasis on whole grains, fiber and reduced sugar.
Special Edition: Fiber
Prebiotics are the thin end of the wedge in the new era of beneficial functional fibers. Gone are the days where mere ‘regularity’ was the goal; now fiber is understood to provide biochemical benefits in addition to just plain bulk, and prebiotic...
Plandaí Biotechnology - which hopes to take the botanical extracts market by storm with never-before-seen levels of bioavailability - reckons it will be able to supply commercial quantities of its Phytofare citrus limonoid glycoside complex by Q3 2013...
Cavendish Farms is expanding its potato processing facilities in Canada with the purchase of Maple Leaf Foods’ plant in Lethbridge, Alberta.
The US Food and Drug Administration (FDA) has expanded the use of irradiation to a maximum 4.5 kilogray (kGy) dose for a variety of meat products.
The Government Accountability Project (GAP) is suing the US Food & Drug Administration (FDA) for withholding data on the sale of antibiotics for use in food animals.
The Center for Science in the Public Interest (CSPI) has hit out at 5-hour Energy, claiming that the brand misled the public as to the body’s stance on the safety of the supplement.
People who believe they have eaten a large meal feel less hungry for hours after the meal, irrespective of the actual amount they consume, say researchers.
The economics of supplying plant-based foods and beverages over dairy will become increasingly compelling “because the cow is a relatively inefficient converter of grain into protein”, says the chief executive of WhiteWave Foods.
ANALYST INSIGHT
A City analyst tells BeverageDaily.com that he believes recent talk of Diageo mounting a $10bn+ takeover of Beam Inc. is more likely now the UK plc. has ended talks with Mexico’s Jose Cuervo.
Tate & Lyle has signed an agreement with Nandi Proteins Ltd to develop an early-stage protein ingredient technology for use in food texturants.