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Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
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DEFRA and ADHB to explore Chinese meat market via CIMIE
Delegates from DEFRA and AHDB get first-hand insight into the Chinese import market at 16th annual China International Meat Industry Exhibition...
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Antibiotics in the food supply chain?
A report has found that the majority of companies and manufacturers do not monitor antibiotic use in their food chain, despite warnings from the WHO.
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Safeguarding herb and spice authenticity
Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content...
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Coca-Cola eyes CBD market
"We are closely watching the growth of non-psychoactive CBD as an ingredient in functional wellness beverages around the world," says beverage giant
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Finding antibiotics in milk
Those milk moustaches are a stroke of marketing genius. Just seeing them through the years evokes the health benefits of milk, from its proteins and calcium to its fortified vitamins. What we never see, however, is the growing global concern over the amount of antibiotic residuals that can be found…
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Brewing a better beer
The Master Brewers Association claims that people drink beer with their eyes. If a beer has a nice big head of foam and no haze, most drinkers think those are the telltale signs of a good brew. For many beers, these attributes are highly desired, but brewers are the first…
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It’s time to turbocharge your cooking process
Manufacturers are under more pressure to produce food without increasing their factory footprint. Speeding up cooking processes using technology such as Steam Infusion can dramatically increase productivity without compromising the end product. See the graph below demonstrating how the speed of heating 1,000kg in a 2,500kg kettle changes depending on…
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It’s time to fix manual ingredient weighing
Did you know manual handling and weighing of ingredients costs bakeries up to 1% of turnover? Traditional mechanical handling and pneumatic conveying solutions fail to deliver the flexibility food companies require. Consequently, we rely on people to complete arduous weighing tasks in harsh, dusty working environments. Fortunately, the robots are…
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Hellmann’s to tap into vegan trend
Unilever has announced it will be launching its vegan Hellmann's Mayonnaise in the UK, having successfully brought it to the US market in 2016.
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This week’s recall roundup: Spring rolls and more salmonella
This week’s recall roundup from the UK and North America includes almonds, kebab rolls, noodles and chilli powder...
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Brexit: five key priorities the food and drink industry should champion
James Smith of the UK Flavour Association shares his thoughts on what direction the food industry should be taking…
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Are probiotics beneficial for our microbiome?
Researchers conducted two studies taking a deeper look into the benefits (and downfalls) of probiotic use in humans.
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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Brits less likely to buy imported meat after Brexit
A survey of over 2,000 people in the UK has shown that Brits are less likely to buy imported meat after Brexit amid concerns of food mislabelling.
