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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Application Note: Residual Solvent in hemp oil by Full Evaporation (FET)-HS-GC/MS
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
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Application Note: Formulation QApps using a database
Sartorius describes the functionality for a flexible connection of Cubis® II Premium Balances from Sartorius to a PostgreSQL Database to store results, methods and settings in a central system.
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Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
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ProVeg survey reveals most lucrative opportunities in plant-based sector
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
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Top US retailers scored on plant-based offerings in GFI report
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
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Parasitic wasp discovery offers chemical-free pest control for crop growers
Researchers have determined that the Microctonus brassicae wasp species, and genetically similar parasitic wasps, could be used in controlled conditions as a biocontrol to protect oilseed rape and other crops from damaging pests.
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Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Prunes viable ingredient in meat-plant blends, highlights California Prune Board
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
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Joint venture evolves into global partnership for bulk packaging in grain and food markets
Bühler Group and Premier Tech have entered into a new joint venture -PT-Bühler in China - to develop cost-effective packaging for the global food feed and grain markets.
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Data reveals record investments in alternative protein in 2019 and Q1 2020
Investment in alternative protein companies was the highest ever in 2019 and is on a strong upward trend, with more investment in the first quarter of 2020 than in all of 2019, data from GFI has revealed.
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Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
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Scientists identify and reconstitute two lost Holstein cattle lines
Research in the Journal of Dairy Science has highlighted efforts to increase genetic diversity in dairy cattle.
