News & Analysis on Food & Beverage Development & Technology
Eating more whole fruit may help to lower your risk of developing type 2 diabetes, while increased consumption of fruit juices may be linked to higher risks, according to new research.
Algae production involves fostering the growth of individual, single cells. But these remarkably flexible organisms afford multiple paths of entry into the nutraceutical business. For Canadian company Solarvest Bioenergy, Inc., the path to its organic...
Nearly US$50m will be invested in a US-based Cargill beef processing facility, in a bid to serve its customers better.
Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the...
Sterilization and pasteurization have no effects on the chemical composition and antioxidant activity of maple sap, says a new study that supports it as a ‘great candidate for functional beverage applications’.
In the 2nd major development this week in the debate over whether foods made with GMOs can be labeled ‘natural’, a NY judge handling a multi-district lawsuit vs Frito-Lay says she will not refer the matter to the FDA, as her counterparts have done in...
Finding a sweet spot in researching gut health ingredients without crossing regulatory boundaries can be a challenge. Probiotic ingredient supplier Ganeden Biotech seems to have found one way around this conundrum by using healthy seniors as a study...