News & Analysis on Chocolate, Candy and Cocoa
A Canadian meat producer is trying to yoke together omega-3 fatty acids to add to chicken in a way that will boost the meat's functional value without affecting taste, as the company strives to label its products accordingly.
The UK's Food Standards agency is seeking evidence of whether goji berries were consumed in the European Union before May 1997 - a factor that which will determine their novel foods status and could impact availability of the superfruit.
Danisco is looking to benefit from growing interest in natural antioxidants with the launch of Guardian green tea extracts.
Archer Daniels Midland (ADM) has launched a range of functional wheat protein isolates designed to enhance the taste, texture and appearance of cereal products.
A naturally epoxised oil from Ethiopia's vernonia weed could provide food and drink processors with a safe and sustainable substitute for the resin used to line packaging.
Major Swiss cocoa processor Barry Callebaut has expanded operations at a factory in Ghana - doubling the facility's bean processing capacity.
Adding about 0.1 per cent guar gum to whey protein gel boosted gel strength twelve-fold, says new research from Ireland.