News & Analysis on Food & Beverage Development & Technology
The FDA says it has “no reason to believe” that 4-MeI - an impurity generated during the manufacture of caramel colors III and IV - poses a health risk at current dosage levels, but says it is reviewing new data to determine whether it needs to revise...
Thirty-nine per cent of beef and other red meat consumers in the US ate less red meat in 2013 compared to the previous year, according to new research.
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
Analysis of DNA data from the 5,000-year old skeletal remains of eight Iberian farmers suggests that the widely cited theory of calcium absorption was not the only reason Europeans evolved a tolerance for milk.
“I get personal because they [EFSA] get personal to me"
Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the probiotic community fought back against those forces that have for too long denied a perfectly valid body of nutrition science in the form of commercial claims. It’s...
We all know that too much alcohol can make you drunk, but it can also make you fat, say consumer groups who argue that bottles of beer, wine and spirits should come with a Nutrition Facts panel that clearly states how many calories they contain per serving.
Diet is becoming a dirty word, consumers prefer health and wellness, says Leatherhead.