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Ingredients & Additives
A taste of diversity
WILD Flavors, Inc
As consumer tastes become broader but more refined, flavour system technology is getting more advanced. One US firm describes its approach to providing natural flavours across a range of food applications. more...
Selling food: retailing or medicine?
International Nutrition Company
Bert Schwitters, of the International Nutrition Company, believes that the EU is confused in its definitions of food. Here he explains why. more...
Soya redraws the food map
Institute of Food Technologists
Soya is riding a wave of success thanks to ever-growing interest in so-called functional foods and soya’s versatile properties as an ingredient. Food Technology International spoke to Mark R McLellan, president of the Institute of Food Technologists and director of Texas A&M University’s Food Protein Research and Development Center, about where the food industry is heading. more...
Functional foods: a taste for success
Leatherhead Food International
The market for functional foods that make specific health claims is expected to grow rapidly in the next few years. However, food processors must resist the temptation to try and make all foods functional. more...
Chitosan as an antimicrobial agent
The University of Reading
Despite certain hurdles, such as limited efficacy and legislative problems, chitosan has enormous potential to improve the quality and safety of our food. more...
Ice cream dream
Tharp’s Food Technology
With the rise of low-carbohydrate diets, ice cream manufacturers must find new ways to adapt their products to a slimming market. Dr Bruce W Tharp of Tharp’s Food Technology looks at the various ingredients used to cut the carbohydrate content of frozen desserts. more...
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