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?
Sabinsa’s Bacillus coagulans MTCC 5856 is shelf stable during processing and storage of functional foods, says a new study from the company.
Coca-Cola South Pacific and Coca-Cola Amatil are exploring the ‘next generation’ of Coca-Cola Life, further reducing calories in the beverage.
South Australian researchers believe that more than two energy drinks per day could be the cause of fast heartbeat and palpitations.
A food innovation centre has been established through a partnership between the Philippines Department of Science and Technology and Mariano Marcos State University in Ilocos Norte.
The Roundtable for Sustainable Palm Oil (RSPO) will crack down on member companies claiming to have removed palm oil for environmental reasons.
Dutch researchers have launched a crowdsourcing appeal for a project that will analyse the safety and nutrient content of food grown on Martian and lunar soil - and the findings could...
Dr Roger Campbell, CEO of Pork CRC, is expected to celebrate the competitiveness of Australian pork in a speech he will make later this month.
Japanese supplier Taiyo has bolstered the already impressive scientific and regulatory backing for its Sunfiber gut health ingredient with new approved health claims in Canada and others in Japan.
Researchers from the National Dairy Research Institute in India sought to bring the health benefits of turmeric’s main metabolite—curcumin—into one of the world’s most popular treat: ice cream....
Coca-Cola India has announced the pilot launch of its ready-to-drink, flavored milk product, VIO.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Thai edible insect processor Bugsolutely is taking on the pasta market with a product made with flour from ground crickets.
The Indian Council of Medical Research (ICMR) has called for stricter regulations to be applied to the labelling of packaged food in a bid to prevent non-communicable diseases that account...
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 –...
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
A multi-billion dollar industry in sheep milk is available to New Zealand farmers, if they can be convinced of the opportunity, and if they work together.
Australia’s prawn sector must prioritize sustainable fishmeal replacement and R&D in protein alternatives will be the key, say industry heads.
The global natural products industry is beholden to vast quality control challenges, which are in turn amplified when it comes to herbal ingredients, given the quality management minefield this segment...
Hong Kong's consumer watchdog has called on fast-food franchisees to ban antibiotics in their meats in a move that would echo the plans of some chains in North America.
Roquette has introduced a starch-based ingredient it claims can be used to make the first gelatine-free chewy candy with a long-lasting chewiness.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but...
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.