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Comprehensive smoothie flavor analysis using SBSE-GC/MS
By combining Stir Bar Sorptive Extraction (SBSE) and Solvent-Assisted (SA)-SBSE with LVI-GC/MS, a full range of Beverage flavors can be determined...
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Flavours & colours
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Aroma and Flavour analysis in Food and Beverage Samples
25 September 2018 | By Agilent
The flavour and aroma of food and beverages is key for perception and acceptance by the consumer. Gas Chromatography with Mass Spec detection is an effective tool to determine most of the key compounds involved and is finding increased adoption in recent years due to new techniques in sampling the…
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What makes an onion smell like an onion?
What makes an onion smell like an onion? And why does a freshly cut onion smell fresh?
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The future growth of liquid dairy in China
China’s Economy in 2017 saw accelerated growth for the first time in seven years, in which consumer expenditure contributed the most to the GDP (ie, 58.8 per cent). The Fast Moving Consumer Goods market showed recovery, which suggest that Chinese consumers’ needs are still not being fully met. Kantar Worldpanel’s…
news
Repeatability is key for flavour producers
Efficiency, productivity and whole of life costs are key parameters in any industrial activity. But here GEA demonstrates why, when manufacturing flavors, it’s repeatability that is king.
news
Nitrate-free cured bacon to hit British shelves for the first time
Fruit and spice extracts have been used to replicate the cured flavouring of bacon in the UK for the first time, removing cancer-causing nitrates from the meat.
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Identifying consumer preference segments in NPD
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
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eBook: Current trends in food and beverage analysis
This eBook examines some of the current trends in food and beverage analysis from experienced industry experts and in-house specialists from Thermo Fisher Scientific.
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Whitepaper: Cutting fat and doubling cooking capacity in dairy based sauces with Steam Infusion
Learn why food manufacturers are switching from direct Steam Injection to Steam Infusion...
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Wine Analysis: from ‘Grape to Glass’
An analytical testing digest of the wine manufacturing process from Thermo Fisher Scientific...
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Food – a lifelong relationship
Many of our lifelong eating behaviours develop during the first few years of childhood. It is through actual experiences with food as well as watching the eating behaviours of others that children learn about what they want, and how much they want to eat. Alice Fotheringham, registered Nutritional Therapist &…
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Major associations join European sports nutrition trade association ESSNA
The European Specialist Sports Nutrition Alliance (ESSNA) has announced another expansion in its membership as Synergy Tastes, Active Nutrition International, Nutritional Products International, the International Council on Amino Acid Science (ICAAS) and TdeltaS join Europe’s voice for the sports nutrition industry.
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Passing the colour test
We’re in the middle of a sea-change in attitudes to colours in food and beverages. It’s no longer enough for products to look good — customers now demand that products should be produced safely and naturally and the colours that go into them are no exception. Christiane Lippert, Head of…
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Food Grade Lubricants In-Depth Focus 2017
In this in-depth focus: Improving edible oils; Adapting to customer demand for safe, natural food colouring; What you need to know about MOSH and MOAH.
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Consumers embrace colourful eating with one notable exception, research shows
According to research commissioned by Welch’s, consumers are aware of the importance of eating colourful produce but often overlook one colour of note. New Food explores further...
