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19 July 2016 | By Victoria White, Digital Content Producer
Leading producer of high-purity stevia ingredients PureCircle has announced an additional investment of $100 million in its PureCircle Agronomy Programme...
18 July 2016 | By Victoria White, Digital Content Producer
A new survey commission by Lycored reveals that conusmers are willing to pay up to 50% more for food and drink formulated with natural ingredients...
12 July 2016 | By Victoria White, Digital Content Producer
A new study sheds light on the effects of artificial sweeteners on the brain in regulating appetite and in altering taste perceptions.
5 July 2016 | By Victoria White, Digital Content Producer
Purchases of taxed foods declined beyond pre-tax trends following Mexico's 2014 tax on nonessential, energy-dense foods, according to a survey-based study...
4 July 2016 | By Victoria White, Digital Content Producer
Their findings could potentially lead to genetic improvements of the species for production of olives and olive oil...
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
30 June 2016 | By Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center
The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically…
29 June 2016 | By Victoria White, Digital Content Producer
Phoenix Group has increased its footprint by 35% with the expansion of a third operating site to support its plans for future growth...
29 June 2016 | By ROHA
As the leading Indian MNC, engaged in Manufacture and Marketing of colors and food ingredients, ROHA has made exciting advances through expansion in 2016...
29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
28 June 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog piece, Barbara Mason of the Food Advanced Training Partnership discusses the sugar vs sweetener debate...
27 June 2016 | By Victoria White, Digital Content Producer
The Fruit and Vegetable Pledge is designed to cultivate strong and longstanding relationships between retailers, intermediaries and growers...
20 June 2016 | By Victoria White, Digital Content Producer
A new study indicates that adults in most regions of the world have a low to very low status of omega-3 polyunsaturated fatty acids (PUFAs)...
20 June 2016 | By Victoria White, Digital Content Producer
A £350,000 storage expansion has taken JDM Food Group’s investment in its Bicker factory past the £4 million mark over the last 24 months...
20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…
