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In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilisers, carbohydrates or thickeners are commonly used in order to optimise the texture or the flavor of food. In this application note, WITec explore the use of confocal raman microscopy as a tool for food analysis.
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
Listen to our latest episode, where New Food's Bethan Grylls learns how the ingredients supplier and food testing lab are operating during these uncertain times.
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
As anyone who has been tracking the shopping habits of millennials will reveal, avocados are now among the most popular superfoods.
High Performance Thin Layer Chromatography coupled with Mass Spectrometry (HPTLC–MS) is a very useful analytical technique where samples can often be analysed with a minimum of sample preparation.
