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31 August 2016 | By Roy Manuell, Digital Content Producer
Gafell, a Hong-Kong based company that prides itself on simple and delicious alternatives to classic foods arrives as first on the market to provide lasagna sheets made from soybeans...
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
24 August 2016 | By Stephanie Anthony, Editor New Food
Edinburgh’s Bellfield Brewery – the UK’s first dedicated gluten-free microbrewery – has secured distribution with a number of UK-wide operators...
19 August 2016 | By Roy Manuell
Britain’s exit from the European Union has allowed for a new way to dissuade the public from purchasing products with excessive levels of sugar and salt...
19 August 2016 | By Dairy UK
The Chief Executive of Dairy UK, Dr Judith Bryans, has responded with disappointment at the UK government's widely criticised new plans to tackle child obesity, voicing her belief in the unfair victimisation of dairy as a principal cause of child obesity...
19 August 2016 | By Roy Manuell
Health experts, campaigners, MPs and the CEO of one of Britain's biggest supermarkets have criticised the UK government’s child obesity plan, describing it as ‘weak’ and ‘watered down’...
18 August 2016 | By Shimadzu Europa GmbH
Beer is the most popular alcoholic beverage in Europe. In Germany, beer enjoys a particularly high status due to the German Beer Purity Law of 1516 (the “Reinheitsgebot”), which uniquely defines the ingredients of beer to be hops, malt, yeast and water...
18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI
The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…
18 August 2016 | By Fred van de Velde, Senior Researcher, HAS University of Applied Sciences and Group Principal Scientist of Texture Perception at NIZO Food Research, Annelies van Gunst, Lecturer, HAS University of Applied Sciences and Annet J.C. Roodenburg Associate Professor of Nutrition and Health, HAS University of Applied Sciences
This article describes the ‘framework for product reformulation’, which integrates four essential disciplines: Nutrition & health, Food technology, Legislation and Consumer perspective.
18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council
The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…
16 August 2016 | By Roy Manuell
Insight into the launch of ‘Quark with Fruit’ into the breakfast category from the FUEL10K brand, owned and developed by Food & Drink specialists Fresh Marketing.
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
16 August 2016 | By Roy Manuell
New Zealand zoos today joined several Australian institutions in calling for increased transparency with respect to palm oil labelling on food products.
16 August 2016 | By New Food
In the second of two infographics courtesy of Arla Foods, the importance of maintaining a young body age by incorporating an increased consumption of whey proteins and milk material into our everyday diet is explored.
16 August 2016 | By Jennette Higgs, Consultant Dietitian, California Prune Board
Jennette Higgs, International Dietitian and Consultant discusses and dispels the false myth of dried fruit as a sugar-filled dentist's nightmare...
