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Hot drink vending machines found to pose allergen risk
A local council investigation in the UK has highlighted the dangers of using hot drink vending machines for consumers with allergies.
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Ingredients
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Helping companies meet new labelling law requirements
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
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Survey highlights huge misconceptions about vegan food
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
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References: The secret is sulphur
References for article (Issue 5 2020) in which Erich Leitner and Bernhard Ringer explain importance of sulphur compounds in roasted coffee.
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NIRS is saving farmers time and money in quality assessment
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
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An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
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Vegan doesn’t always mean animal-free, says FSAI
The FSAI has issued an allergen warning due to the possibility of animal ingredients in vegan declared foods.
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Plans announced for creation of safe, sustainable CBD industry
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
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Life-saving bio culture is developed to make camel milk safe
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
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Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
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Recall roundup: undeclared allergens and pathogens remain a problem
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Nespresso makes big sustainability commitment
In a bold claim from one of the largest names in the coffee industry, Nespresso has announced that every cup of its coffee will be carbon neutral by the year 2022.
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Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
