Food Ingredients & Food Science - Additives, Flavours, Starch

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‘Coffee pulp can be a cost-effective forest restoration strategy’

Coffee pulp – a waste product in coffee production – could be used to speed up recovery of tropical forests on post-agricultural land, according to researchers.

Sodium reduction: When it comes to salt perception, size matters, says MicroSalt

It’s well-known that the smaller the salt crystals, the saltier they taste, which means less is more, an enticing proposition for snack makers looking to reduce sodium. However, simply finely grinding table salt and sprinkling it on potato chips won’t...

Russian dairy imports drop by 10%

In January 2021, Russian imports of dairy products were 10% lower compared to their level in 2020 for the same period and practically corresponded to the volume of imports in 2019.

Corona launches six-pack beer packaging made from barley straw

Corona is launching sustainable, renewable packaging made from surplus barley straw in South America this month, an innovation that it hopes to roll out globally in the future.

'Cachaça is far more than the Caipirinha!'

For those who know Cachaça, it is usually associated with a Caipirinha cocktail. But the drink has far more to offer: and promoting the diversity and versality of the Brazilian spirit to bartenders, distributors and consumers can help it achieve its potential...