Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Reliable accelerated tests are proving invaluable in enabling food processors to have a confident assessment of shelf life before a product launch, says Leatherhead Food International (LFI).
The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.
Leatherhead Food International is proposing an industry
collaboration to identify end markets where use of prebiotics and
probiotics are likely to offer growth opportunities for the future.
Tasty treat sensations that can also benefit consumer health are
the way forward for baking and snacks producers in the UK,
according to a new report on food and drink innovation.