List view / Grid view
With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.
Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.
Hear the word ‘cannabis’ and it’s perhaps an image of spliffs that most readily spring to mind. Things are changing, however. Cannabis products are increasingly promoted in countries or states where consumption of the bi-product CBD is legal.
In this issue: the value of MALDI-TOF MS to confirm and identify microbes quickly, and the future of the Nestlé Quality Assurance Center in Dublin
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
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...
