Research reveals that refining the process of cocoa bean fermentation and processing can influence the beloved flavour and aroma of chocolate.
Bühler is expanding its insect portfolio by building a mealworm production and process facility in the Netherlands.
Cannabis-infused edibles are becoming increasingly prevalent in some US states; however, some chocolate products are causing headaches for analysts.
Researchers at the University of Birmingham have suggested the UK introduces mandatory fortification of vitamin D in wheat flour.
GNT EXBERRY will showcase a range of colouring foods at Food Ingredients Asia-Thailand, in a bid to appeal to health-conscious consumers.
As a result of increasing APAC demand, ingredients and premix supplier Prinova has established a subsidiary in Australia.
Sesame allergy affects more than 1 million children and adults in the US — more than previously estimated — yet sesame labelling is currently not required by US law.
According to a recent study from University of Sussex, the artificial sweetener aspartame has not been adequately proven to be safe for human consumption.
Food manufacturer Krista Watkins explains how she has processed over 90,000 metric tonnes of excess green banana produce to create gluten-free flour.
Grasshoppers and silkworms could contain the same antioxidant capacity as a glass of orange juice, reveals a study published in Frontiers in Nutrition.
The Sweety Y-1 culture extracts natural sugars from lactose, allowing dairy manufacturers to naturally sweeten products without added sugar.