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9 May 2016 | By Victoria White, Digital Content Producer
NSF International is now offering dietary supplement product services in Europe, through its German laboratory, NSF Erdman Analytics...
5 May 2016 | By Roha
Roha, a firms in the production of food colours and food ingredients, has announced the opening of a new sales office in Istanbul, Turkey...
5 May 2016 | By Victoria White, Digital Content Producer
The VTT Technical Research Centre is developing customised snacks using 3D printing technology, tapping in to the trend for healthy foods on the go...
4 May 2016 | By Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes...
3 May 2016 | By Victoria White, Digital Content Producer
Researchers at KU Leuven have shed light on how adding limonene could improve the texture in lower-fat versions of chocolate and its ability to melt...
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
18 April 2016 | By The Tintometer® Group
Progressing from visual to automatic colour measurement...
18 April 2016 | By New Food
Straight off the production line, today New Food were sent a sample of new Lucozade Zero.
This free-to-view whitepaper explains how to maximise antimicrobial screening from a single honey sample through multi-analytical determination on biochip arrays...
15 April 2016 | By Victoria White, Digital Content Producer
As part of Mars' Health and Wellbeing Ambition, the company will add nutritional adding guidance on products that should only be consumed once per week...
High-quality food is becoming increasingly important to consumers. In this industrial sector, manufacturing products that meet the high demands of the end users poses a challenge to analysts. Therefore, related measurements must be quick and accurate and should not be too expensive. This particularly applies to physical measuring variables like…
13 April 2016 | By Victoria White, Digital Content producer
The findings of a study suggest that using vegetable oils high in linoleic acid might be worse than using butter when it comes to preventing heart disease...
12 April 2016 | By Victoria White, Digital Content Producer
The Center for Science in the Public Interest (CSPI) has issued an analysis of Heartland's defense of sucralose following Ramazzini cancer study...
Why throw away the packaging? Let’s eat it! Food packaging development has undergone a research renaissance. Edible films and coatings that are directly consumed with the food are now in the service of modern food preservation systems, as a result of the lifestyle changes of consumers. The imagined scenario involves,…
