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X-ray inspection systems provide unrivaled performance for contaminant detection. They also perform a wide range of inline quality checks, from determining mass and providing 100% inline checkweighing inspection to assisting manufacturers meet local weights and measures regulations for package weight compliance.
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.
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.
Partially hydrogenated vegetable oils are increasingly being banned due to the health risks of artificial trans fats. Is your lab ready to detect these compounds in food?
With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
Herbs and spices are things to be enjoyed. They add colour, flavour and aroma to so many of the dishes we like to eat. There are also numerous reports regarding the health benefits of these ingredients: claims that they are anti-diabetese, increase brain function and boost our immune systems to…
The corporate communications director of Nestle has announced that the company is running out of places to stockpile frozen and chilled goods...
The water crisis in Pakistan has lead to a huge dam crowdfunding campaign with leading politicians, celebrities and overseas Pakistanis helping the cause.
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
Costa Coffee's labelling of its Christmas toastie has caused issues with vegetarians, who believe its labelling is misleading.
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
