News & Analysis for the Beverage Industry
FoodProductiondaily.com recently visited a research unit in the south of France to find more out about the role science plays in improving the quality of cereal-based foods. Some recent discoveries could be of great benefit to the food production...
Improving the molecular structure of certain foods such as ice cream and cocoa, can dramatically improve the taste, texture and mouth feel of a particular product. This is something Marcos Bobzin, Buhler's product manager for chocolate technology,...
A warm glow from a regular pint at the pub might not be the only benefit to the health as a small study finds moderate beer consumption could help prevent osteoporosis through the bioavailability of silicon rooted in the beverage.