News & Analysis on Food & Beverage Development & Technology
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Special edition: Super grains!
Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like quinoa and kamut. And yet, barley often ends up buried on...
UPDATED -The campaign urging voters to say ‘YES’ to Washington State’s GMO labeling initiative 522 has acknowledged that it will not pass, but said the latest results show the tally was so close that had more young ‘progressive’ residents turned out to...
Cereal giant General Mills is still working to undo the impact of poor waste disposal over 50 years ago at an old R&D center in Minneapolis as a new investigation is launched.
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
Revisions to minimum cooking temperatures and stronger cleaning and sanitising requirements have been added to the US 2013 Food Code.
The US Food and Drug Administration (FDA) has issued a draft guidance for the food industry to help growers, manufacturers and operators work toward reducing levels of acrylamide in certain foods.