Seeds of the Osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from China.
Reliable accelerated tests are proving invaluable in enabling food processors to have a confident assessment of shelf life before a product launch, says Leatherhead Food International (LFI).
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Leatherhead Food International is proposing an industry
collaboration to identify end markets where use of prebiotics and
probiotics are likely to offer growth opportunities for the future.
Almost all innovation in the UK's food industry is being driven by
the three key themes, according to a new report, with those meeting
criteria for all three likely to score the biggest hit in the
marketplace.
Tasty treat sensations that can also benefit consumer health are
the way forward for baking and snacks producers in the UK,
according to a new report on food and drink innovation.
Food makers need to write clearer food labels so that consumers can
easily understand the ingredients used in the food formulation,
finds a new report released in the UK this week.