webinar
How to accelerate successful product innovation with Product Lifecycle Management
Food and beverage manufacturers need to take a fresh approach to how they do business.
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Flavours & colours
webinar
Application of Instrumental Texture Analysis Within The Food Industry
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
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Tapping into the ready-to-drink cocktail market
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
news
Research investigates how fermentation conditions can alter chocolate flavour
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
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60% of US consumers would rather reduce sugar than consume sweeteners, says survey
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
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Top 10 food and beverage trends for 2020, according to THP
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
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French ban on food additive contains flaws, study suggests
MSU and UNMC research team suggest French government-funded study that claims common food additive to be unsafe lacked appropriate research.
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Report shows sugar reduction progress by food industry
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
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Taste is the top consideration for consumers
New survey shows that taste, texture and experience are most important to consumers when buying bakery, patisserie and chocolate goods.
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Chocolate flavour is developed during processing of cocoa beans
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
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What’s the deal with clean label?
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
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The pea protein market is predicted to reach $150m by 2024
Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
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Food processing demand boosts enzyme stabiliser market
The enzyme stabiliser market is showing strong growth with sales being highly influenced by increasing demand from the food processing industry.
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Soy leghemoglobin authorised as a colour additive for veggie burgers
The FDA is amending regulations to provide for the safe use of soy leghemoglobin as a colour additive.
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NEWS: Success Story – Koushuiwa, China
Suzhou Koushuiwa Food Co., Ltd., founded in 2007, specializes in the development, production and sales of snack food. Koushuiwa Food has three major brands, Koushuiwa, Moon Street, and Jiangnan Cuisines. These brands’ best-selling products include sunflower seeds, orchid beans and other roasted seeds and nuts.
