Americas: IFST updates information on stevia
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Stevia, which covers EU regulatory changes to mid-2018.
It also includes...
Europe: Researchers to extract protein from grass for human consumption
In a project headed by DTU Food, researchers and companies are working together to find a profitable way to extract protein from grass and...
Americas: Researcher discovers soy-based adhesive with strong bonds
A new soy-based adhesive created in Jonathan Wilker’s lab at Purdue University could solve such problems pertaining to having cake pieces stick together in...
Asia Pacific: Malaysian companies to create low GI flatbread
Holista CollTech and Bursa Malaysia-listed Kawan Food Berhad (Kawan Food) will produce healthy Asian flatbreads, including roti canai, roti and chappati, for local and...
Europe: Paperboard packaging found to be more green than plastic, study
Study shows using paperboard instead of plastic can reduce a packaging’s climate impact by 99%.
For people who influence the choice of packaging material, this...
Americas: Researchers find large food portion sizes prevail in five countries studied
A new multi-country study finds that large, high-calorie portion sizes in fast food and full service restaurants is not a problem unique to the...
Americas: Researchers make more stevia using yeast
A report in American Chemical Society's Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would cut out the...
Middle East: Better Juice’s technology reduce sugars in fruit juice by 30-80%
Better Juice has developed a patent-pending enzymatic technology that uses all-natural ingredients to convert monosaccharides and disaccharides (fructose, glucose, and sucrose) into prebiotic and...
Americas: Dairy fat consumption linked to lower risk of type 2 diabetes, study
Higher levels of biomarkers of dairy fat consumption are associated with lower risk of developing type 2 diabetes, according to new research published recently...
Asia Pacific: Making a nutritious beverage out of soy pulp waste
Associate professor Liu Shao Quan and doctoral student Vong Weng Chan from the NUS Food Science and Technology Programme have devised a cocktail of...