Danielle Beurteaux

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and linkedin.com/in/daniellebeurteaux).

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Transforming Ingredients Through Precision Fermentation

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind.

How GLP-1 Drugs Drive Innovation

A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.

Top 7 Food Packaging Innovations

In this article, readers will discover the seven packaging innovations—four associated with format and design achievements and three material science discoveries—that have risen to the top in the past half century in terms of positive impact on the food system and consumers worldwide.

What’s Red-Hot in Food Dye Substitutes?

The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.