Ingredients

Repeatability is key for flavour producers

21 May 2018 | By GEA

Efficiency, productivity and whole of life costs are key parameters in any industrial activity. But here GEA demonstrates why, when manufacturing flavors, it’s repeatability that is king.

Algae: coming soon to a menu near you

12 April 2018 | By Andrew Dahl - President & CEO of ZIVO Bioscience

In addition to their proven nutritional value, algae are increasingly being marketed as functional foods. As research and development into its production continues apace, Andrew Dahl looks at what they have to offer to both manufacturer and consumer.

Plant-based proteins in competition with dairy

11 April 2018 | By Daniel Pedersen, Tage Affertsholt

Tage Affertsholt and Daniel Pedersen present data and trends as outlined in the new study, The Global Market for Plant Proteins 2017-2021 – Competition with Dairy, published by 3A Business Consulting in February 2018.

Ingredients In-Depth Focus 2018

11 April 2018 | By New Food

This In-Depth Focus explores the global market for plant proteins and examines the current research and development into algae as a food source.

Issue #2 2018 – Digital Version

6 April 2018 | By New Food

In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation

Acacia gum is a 100 per cent natural hydrocolloid that embodies today’s market trends

27 March 2018 | By Alland & Robert

Alland & Robert is the second largest supplier worldwide of gum acacia..

Alland & Robert

EU-wide investigation finds 428 unauthorised novel foods sold online

23 February 2018 | By George Smith (New Food)

The results of a month-long push by the European Commission to encourage EU member states to become more involved in E-commerce has revealed 428 incidents of unauthorised novel foods sold online in Europe.

EU approves ‘cheese as raw material’ Dairy Association guidelines

19 February 2018 | By George Smith (New Food)

The European Dairy Association said that its guidelines were intended to "harmonise and further improve food safety, consumer protection and legal certainty in the Single Market".

Issue #1 2018 – Digital Version

13 February 2018 | By New Food

In this issue we take an in-depth look at various safety issues affecting the food industry.

Clean Air -The Vital Ingredient to Food and Beverage Manufacturing

29 January 2018 | By Camfil

Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...

Unlisted allergen-trigger ingredients ‘worryingly common’ in Australasia

24 January 2018 | By George Smith (New Food)

After seeing 14 cases of anaphylaxis thought to have been caused by undeclared allergens in prepackaged foods, researchers have said there is 'no effective way to currently determine whether or not an unlabelled product is safe'.

Keep your cookies crunchy with the ‘Moisture in Cookies’ expert package

24 January 2018 | By Mettler Toledo

For years, METTLER TOLEDO has supported manufacturers get that 'signature crunch' into their cookies with fast and accurate moisture analysis...

Food provenance group sets out aim to ’empower the consumer’

18 January 2018 | By George Smith (New Food)

Happerley has created a trade network that provides certification for food suppliers by tracing their products right back to the primary producer.

Whitepaper: Gelatine Species Determination – to aid labelling claims

15 January 2018 | By Fera Science Limited

A new approach to gelatine testing...