List view / Grid view
30 November 2015 | By Victoria White
The House of Commons’ Health Select Committee has published a report supporting a sugary drinks tax and tighter controls on ‘unhealthy food and drink’...
26 November 2015 | By Victoria White
Dawn Foods has secured Mass Balance certification to verify that it sources and uses only RSPO certified palm oil across all of its European production sites...
26 November 2015 | By Victoria White
DDW has announced that it has acquired the KleurCraft portfolio of colouring foods, custom formulations and related technology from SVZ International B.V...
24 November 2015 | By Victoria White
Thaumatin is a multi-functional food additive derived from the fruit Thaumatococcus Danielli that improves the taste profile of foods and beverages...
20 November 2015 | By Victoria White
Since October 2013, a strain of this bacterium is spreading in Apulia (Italy) in its ancient olive groves. The region provides much of the country’s olive oil exports to the world...
19 November 2015 | By Victoria White
New quantitative consumer research commissioned by BENEO shows that consumers perceive sugar as both a ‘friend and foe’ in their nutrition...
16 November 2015 | By Exxon Mobil
Food grade hydraulic oil can help reduce the energy consumption of equipment by up to 3.5 percent...
13 November 2015 | By Victoria White
Their work could encourage the beverage industry, packaged dressings, cream sauces, powdered soups and dairy products to use more stevia...
13 November 2015 | By Victoria White
Mérieux NutriSciences’ 63-parameter state-of-the art method allows testers to identify if the bottled product is of extra virgin quality and, the company says, is next-to-impossible to be tricked...
11 November 2015 | By GNT Group
GNT will be showcasing its latest colour-intensive fruit, vegetable and plant concentrates at Food Ingredients Europe (Fi Europe)...
6 November 2015 | By Victoria White
Starting in late spring, select KIND Fruit & Nut bars like Apple Cinnamon & Pecan and Almonds & Apricots in Yogurt, will contain between 15 and 50 percent less added sugar...
30 October 2015 | By Lia Bax, Product & Sales manager Sisterna BV The Netherlands
Lia Bax discusses the emulsion power of sucrose esters and gives an overview of the numerous and sometimes unexpected products they can be used in...
28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
28 October 2015 | By Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…
28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
