The constant quest for innovation requires food technologists to be up-to-date with research. From hydrocolloids to oils and fats, flavours to flour what works well in which formulations, how does production method affect performance, and what are the sensory effects?
An Australian start-up has developed the world's first healthcare range which uses a superfood to fight a superbug.
Thermo Fisher Scientific has temporarily stopped selling two agars due to a shortage in the seaweed used to make them.
China will establish a commercial animal cloning centre in Tianjin, while state media has set out to soothe consumers who are concerned by the development.
Japanese textile company Omikenshi will move into the health-food business and plans to use its its cloth-making technology to turn trees into noodles.
The level of sodium stated on a label is likely to be lower than the actual content when analysed in a lab, a researcher has claimed.
A nationwide survey of middle-aged and elderly Japanese consumers has found that those who take probiotic milk have better bone health, are less prone to some diseases and remember more...
Fonterra's work with FOSS and Arla Foods on a method to screen for adulterants served as a foundation for the development of its award-winning Milk Fingerprinting technology.
Most Australians find food-source labelling inadequate as a growing trend leads consumers to make ethical food choices, research has shown.
A seminar this week is hoping to build on outcomes from the Sanitary and Phyto Sanitary (SPS) week in China last year on food safety.
The market for dairy permeate powder will “explode into life”—especially in Asia—once a global Codex standard is set, which could be as early as next year.
This week has seen the launch of the world's first United Nations-backed standard for sustainable rice cultivation.
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Researchers working on ways to convert fish waste in to flavours say it may be a commercially viable proposition for the industry.
Edible insects pose no special risks to human health – when consumed directly or used as stock feed – according to a new risk assessment from the European food safety watchdog.
The EU-funded project BIORICE has discovered how to turn starch production waste into protein supplements.
Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way...
Yili has signed a research agreement with Cornell University that will see the development of a cheese product for the Chinese market.
Two sources of protein in a finished product are better than one when it comes to blending soy and dairy, according to DuPont Nutrition and Health.
A method described as similar to a ‘pregnancy test’ has been developed for detecting contamination of meat products with E.coli O157 in less than 24 hours.
German pharmaceutical company, Pharmalink, is moving from pharma to food with a contaminant-free seafood flavouring made from green-lipped mussels.
Six months of supplementation with xanthophyll pigments, antioxidants and selected botanical extracts may improve visual function in diabetes, says a new study.
Is it time to look beyond insect protein to… insect oil? This is the next opportunity within edible bugs, says researcher.
Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune...
As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors,...