Sensient Colors reports it has developed an 'Advanced Emulsion Technology' for natural colours - combining multiple oil and water-based natural colours to provide a complex colour matrix in a single delivery system, thus achieving new natural colour shades that were previously unattainable.

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but say industry use remains small.

For the first time, researchers have successfully engineered a strain of baker’s yeast capable of spewing out malaria drugs on an industrial scale. The French pharmaceutical giant Sanofi has already begun brewing the microbes and announced plans to generate 70 million doses this year.

Naturex has introduced a range of 100% fruit and vegetable powders produced through a low-temperature spray drying process that it says better preserves flavour, colour and nutrition.

The scientific secrets underpinning that awful reality about potato chips - eat one and you're apt to scarf 'em all down - are slowly coming out of the bag according to this new research presented at the recent 245th National Meeting & Exposition of the American Chemical Society.

A team of Virginia Tech researchers has succeeded in transforming cellulose into starch, a process that has the potential to provide a previously untapped nutrient source from plants not traditionally though of as food crops.

Small and/or less developed businesses are frequently denied access to market opportunities because they lack expertise and resources to meet the food safety requirements of the formal supply chain. This is where the GFSI Global Markets Programme kicks in... Vel Pillay, a world-respected food safety expert and Food Services Manager, LRQA Americas, talks about the programme in an interview at the recent GFSI Global Food Safety Conference in Barcelona.

The American meat industry is rolling out a refresh of the often confusing 40-year-old system used for naming the various cuts of beef, pork, lamb and veal. That's because the system — the Uniform Retail Meat Identification Standards, or URMIS — was designed more for the needs of retailers and butchers than for the convenience of shoppers.