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With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
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.
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.
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…
Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.
Aleph Farms has managed to grow thin pieces of meat using cells from a live cow, and have called their steak 'slaughter-free'.
The Institute of Food Technologists (IFT) have launched the IFTNEXT Food Disruption Challenge Competition in search of a winner to receive $25,000.
The FDEA Networking Forum brought together some experts from the food and drink industry and businesses that currently export, or are looking at exporting.
A study undertaken by PwC finds proposals to introduce mandatory tethered caps on plastic beverage bottles could create more plastic and additional CO2.
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.
4 December 2018 | By Agilent Technologies
The characterisation of lipids is one of the major applications of gas chromatography in food analysis. In general, GC can be applied to the analysis of intact lipids, such as triglycerides, or to the analysis of the fatty acid composition based on fatty acid methyl ester (FAME) profiling. A broad…
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
