news
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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Flavours & colours
news
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.
article
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.
news
AI-assisted e-tongue in development
'Hypertaste' an electronic, AI-assisted e-tongue that can quickly analyse liquids has been unveiled.
webinar
Accelerate food, pharmaceutical and particle analysis with Raman imaging
This webinar describes how Raman microscopy can help answer some of the most vital and challenging questions that researchers face in 3D imaging and microparticle analyses of food, pharmaceuticals and microplastics, along with providing measurement examples from each field. The session begins with a brief introduction to the principles of…
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Healthy just got tasty: Bite UK snack report summer 2019
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.
news
Lemon extract market to witness steady growth
An increase in demand for citrus flavours and natural food additives will propel the lemon extract market.
news
Rhum agricole market rises due to consumers looking for unique flavours
Rhum agricole is becoming an appealing option for consumers looking for drinks with an 'authentic and rustic feel'.
article
Tracking down aroma – science meets senses
Aroma analysis is a valuable addition to the quality assurance of products. The different questions that can be answered by aroma analysis are as varied as the range of aroma compounds themselves...
news
Water filtration process increases sugar levels in drinks
Increasing the pH level of water could help tackle health problems caused by high sugar content in drinks.
news
US organic ice cream market to hit $400m
According to a new report, the US organic ice cream market will witness growth due to changes in consumer preferences.
news
Popularity of organic protein bars and shakes on the rise
With the popularity of organic food on the rise, a variety of organic protein bars and shakes options are being created to meet demand.
news
New studies find baby foods are high in sugar
19 July 2019 | By
New studies have discovered that many baby food products provided over 30 percent of the calories from total sugars.
news
Beverage flavouring systems market grows
The beverage flavouring systems market has been witnessing exponential growth over the past few years.
article
Exploring alternative techniques for reducing sugar content in dairy products
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
