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?
PepsiCo’s investment to localize its Quaker brand in China with traditional herbal medicine fortification and texture adaptations has enabled it to thrive, an analyst says.
BioGaia has signed an agreement with Ferozsons Laboratories for the exclusive rights to sell probiotic drops and tablets in Pakistan. The products will be sold under the BioGaia brand and...
Adani Wilmar, one of the largest soy producers in South Asia, has gained non-GMO soya lecithin certification, which it will use to provide the European food industry with 30 tonnes...
With predicted growth of 15 to 20% imminent, probiotics in China and South Asia are destined for big things. But, according to Russell Ward, research director of food analyst Giract,...
The nutritional value of breakfast cereals marketed to children in Australia is disappointing, with high sugar and salt content and low fiber levels, the country’s consumer watchdog CHOICE says.
Clinical trials have found that a dairy culture probiotic shows significant long-term benefit for children suffering from eczema, even after they have stopped taking the supplement.
A long-term research study published this week has confirmed that non-traditional methods of cooking are significantly contributing to the rise in diabetes among Indians.
Biothera has named Ryusendoas its exclusive distributor in Japan of Wellmune WGP and its other immune health ingredients for foods, beverages, and supplements.
Researchers in New Zealand have genetically engineered a dairy cow that produces hypo-allergenic high-protein milk.
As markets for probiotics in Europe and North America come under pressure, a new study from Giract opens the lid on the industry’s prospects for growth in Asia.
Alchem International yesterday inaugurated its expanded Neemrana facility in India. The Rajasthan plant will exclusively produce USP Sennosides. Extracted from senna leaves and pods, sennosides are used as laxatives in...
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s...
Trout skin could be used to create edible packaging for the food industry, suggests fresh research.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation...
China is setting the regional benchmark for innovation in premium infant foods, according to Enzymotec, the Israel-based lipids-maker.
In a busy week of enzyme news, it was suggested that enzymes from unused herring parts could soon appear in juices, and a Chinese company announced plans to tap into...
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Industry leaders have hailed New Zealand’s decision for voluntary folic acid fortification in bread.
Starch firm Avebe is targeting frozen dumpling manufacturers in Asia with a new ingredient that it claims will deliver better quality products.
Cola makers in India might have a battle on their hands if a recent breakthrough in making a carbonated version of lassi, a traditional Indian yoghurt-based drink, is commercialised.
The German Federal Institute for Risk Assessment (BFR) has warned that tapioca balls in on trend Taiwanese bubble tea could present a choking risk for children.
Following moves in the US, India will investigate whether carbonated drinks should bear cancer warnings.
More problems with infant formula milk powder have been found in China, but this time it's not domestic dairies but imports that are being blamed.
New Zealand’s largest dairy cooperative is refusing to join milk producers and marquee retailers that are removing permeate from their milk brands.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.