article
Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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Ingredients
article
The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
article
What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
article
Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
article
What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
video
Video: NIR Soil Characterisation
Measuring soil composition with a near-infrared diffuse reflectance system helps characterize soil quickly, economically and effectively.
whitepaper
Application Note: The Use of Enzymes in Egg Processing
Eggs provide valuable ingredients to the food industry with a variety of functional properties.
whitepaper
Infographic: TOC monitoring in Food & Beverage
Sievers TOC Analysers cover a breadth of analytical ranges to support the Food & Beverage industry at every step of its process.
whitepaper
Application Guide: Accelerated Shelf-Life Testing
Accelerated Shelf-Life Testing - Guidelines for fast and realistic light stability testing of ingredients, packaging, and products.
news
Can you grow stevia in colder temperatures?
US researchers are attempting to breed stevia plants that are more resistant to cold temperatures, which would allow them to be grown in more countries around the world.
article
Will sesame join the big eight US allergens?
With sesame allergies on the rise in the US, we may see the ingredient added to the list of major allergens which must be declared. Dr Susan Mayne of the FDA explains more...
webinar
What can sensitivity give you other than lower LOQs in food and cannabis testing?
With every new mass spectrometry technology, the first question is always: “How much lower can we go?”
article
What is the difference between vegan and plant-based?
Louise Palmer-Masterton looks at the meaning behind vegan and plant-based and discusses whether there’s actually any difference between the two - and why it matters.
video
Food Integrity: A message from the Chair
Professor Chris Elliott explains why the industry should join together on 19-23 April for the virtual conference.
