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Ingredients

article

Looking beyond traditional applications for probiotics

2 January 2019 | By John Quilter

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.

article

Inspiring the food of tomorrow

19 December 2018 | By Sarah-Jane Reilly

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.

article

Unlocking additional value from soybeans via the circular economy

19 December 2018 | By Associate Professor Shao-Quan Liu, Jian-Yong Chua, Weng Chan Vong

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…

article

Application Notes – December 2018

19 December 2018 | By New Food

Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.

whitepaper

What role does water play in the emerging cannabidiol sector?

19 December 2018 | By Novasina

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.

article

Microbiology In-Depth Focus 2018

18 December 2018 | By New Food

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

article

Confectionery In-Depth Focus 2018

18 December 2018 | By New Food

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.

whitepaper

Moisture analysis options for snack food manufacturing

12 December 2018 | By CEM Corporation

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.

whitepaper

Why using X-ray systems for checkweighing is a smart choice

12 December 2018 | By Eagle Product Inspection

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.

article

Issue 6, 2018

6 December 2018 | By New Food

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.

article

Featured article: Effective allergen management from start to finish

30 November 2018 | By Ioana Lock, Rosario Romero

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.

article

Banning Artificial Trans Fats: Are we ready?

29 November 2018 | By Restek

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?

video

Elea SmoothCut^™ enhances snack processing, saves up to 90% water and energy while a smooth cut of tubers lead to less feathering

28 November 2018 | By Elea GmbH

With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.

webinar

The murky world of herb and spice fraud

ON-DEMAND | By Agilent Technologies

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…

news

Nestlé warns of severe ‘no-deal’ Brexit as stockpiling continues

28 November 2018 | By New Food

The corporate communications director of Nestle has announced that the company is running out of places to stockpile frozen and chilled goods...

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Ingredients