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Top of the flavour charts
Want a taste of what’s trending? New Food’s Editor interviews Kerry Taste & Nutrition’s Christina Matrozou to find out about the current and emerging flavour trends of 2021.
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Ingredients
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Mondelēz International trials transparency with Triscuit brand
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
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Football’s secret weapon: Robson-Kanu talks food as medicine
Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
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Webinar: How to select the correct metal detector
Mettler-Toledo hosts an educational webinar (13th July, 8am and 4pm, BST) providing expert tips on how to invest in the right metal detection solution
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Case Study: Customer success story extra virgin olive oil filtration
Eaton’s BECOPAD depth filter sheets with high-purity cellulose is the most suitable technology to filter extra virgin olive oil.
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Case Study: Customer success story liquid sugar filtration
Eaton´s HAYFLOW filter elements are the perfect solution for the filtration of liquid sugar.
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Case Study: Colombian sugar mill use TOC to prevent costly product leaks
Colombian sugar mill uses Total Organic Carbon to prevent costly product leaks
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Application Note: Small scale extrusion solution for meat analogues
Learn how the challenge of developing fibrous meat-like structures from vegetable proteins can be successfully made using lab-scale extrusion.
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Ruby chocolate: it’s about more than colour
With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
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Feature Partnership: How efficient titration technology helped put us on top
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
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Whitepaper: An evaluation of meat analogue product characteristics – combining extrusion with electron microscopy and rheological measurements
How to evaluate the influence of ingredient composition on the product characteristics of extruded meat analogues with rheological and electron microscopy analysis tools.
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Article: World’s original plant-based ingredients
Walnuts have been consumed for over 7,000 years and California Walnuts are a high-quality, food safe, versatile ingredient.
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Whitepaper: The business case for digital transformation
In a market that is ripe with software solutions, many manufacturers struggle to determine where to invest digital transformation resources.
webinar
Developing tasty and nutritious food with yeast protein
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
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Dragon fruit – a majestic appearance and health benefits to match
Introducing the eye catching dragon fruit - a delight to our senses and health alike, as Tania Dey explains.
