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To satisfy our appetite for fish – whether as fillet, finger or fish oil capsule – around 100 million tonnes of seafood are caught worldwide every year – twice as much as 50 years ago.
IRI figures show total sales of €3 billion, while prices increase by 4.8%.
The paper concluded that nearly all products met the regulatory limits for oxidation and label claims about EPA and DHA content.
Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
24 March 2017 | By New Food
Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient...
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
13 March 2017 | By Kaunas University of Technology (KTU)
KTU researchers are creating biodegradable food packaging materials, which, in addition, will also keep food fresh for longer...
This application note assesses the chemical differences between squalane from shark liver oil and squalane from olive oil, and how the differences can detect origin and adulteration...
17 February 2017 | By Institute for Basic Science
A discussion of the process behind editing two genes that contribute to the fat contents of soybean oil using the new CRISPR-Cpf1 technology...
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
8 November 2016 | By New Food
Fats are actually beneficial for people’s health, and dairy fats have an important role to play say experts at Fonterra...
14 September 2016 | By
Supplement of omega-3 and omega-6 fatty acids may improve reading skills of mainstream schoolchildren, according to a new study from Sahlgrenska Academy, at the University of Gothenburg, Sweden.
