Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
Sports scientists at Northumbria University are a step closer to a breakthrough in their bid to discover if antioxidants found in Montmorency tart cherry juice can aid post-exercise recovery and ease inflammatory conditions such as arthritis.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
An innovative new technology platform could provide manufacturers and food formulators with greater control and speed when producing encapsulated ingredients such as flavours and bioactive ingredients, say its developers.
Freudenberg Process Seals is launching its new Fluoroprene XP 40 sealing material onto the US market, and said it overcome the limitations of existing products offered to beverage processors.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
