The demand for guar gum is forecast to recover from the minor losses registered between 2011 and 2016, expanding almost 2% yearly to 53 million pounds in 2021.
Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.
A metabolite produced by intestinal bacteria has been shown to offer protection against type 2 diabetes.
Researchers have found a promising way to prevent the loss of millions of tons of crops to a fungus each year, offering the potential to dramatically improve food security, especially in developing countries.
Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.
It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.
McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.
Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.
Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.
A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.
Market research company Euromonitor International has released its latest research on ingredients, revealing that 1.2 billion tonnes of pure commodities were used in food and drink applications in 2015, an increase of 2% since 2014.
Economically motivated adulteration (aka food fraud) is estimated to affect 10% of the world's food supply. This global economic and public health problem is estimated to cost the food and beverage industry $10–$15 billion each year, and this sum does not include the cost of the damage to a brand if consumers discover they have been buying adulterated product.
The Office of the Gene Technology Regulator (OGTR) has announced it has received a licence application from the Queensland University of Technology to conduct a field trial of GM banana with resistance to Fusarium wilt disease.
The first comprehensive facility for the analysis of complex carbohydrates ('glycans') in the Southern Hemisphere has opened at the University of Adelaide's Waite campus.
Scientists are moving closer to commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer kilojoules.