News & Analysis on Food & Beverage Development & Technology
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
US, Canadian and Mexican pork industry representatives have met to discuss common issues affecting the North American sector.
The phrase 'all-natural' is still emblazoned on scores of new food and beverage launches, but not quite as many as it used to be, according to Mintel research.
Kalsec has expanded its Kalamazoo, MI plant with a new finishing center for natural spice, herb and vegetable extracts. The center is named for vice president Harry Todd in recognition of his 50 years of service with the company.
Ground beef and chicken are the “riskiest” meats and poultry products related to foodborne illness and hospitalization, according to the Center for Science in the Public Interest (CSPI).
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.