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As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.
Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.
Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.
In this issue: the value of MALDI-TOF MS to confirm and identify microbes quickly, and the future of the Nestlé Quality Assurance Center in Dublin
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
