Flavours & colours

Identifying consumer preference segments in NPD

18 December 2017 | By Alex Baverstock, Jinho Cho, Josef Zach

Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.

eBook: Current trends in food and beverage analysis

26 September 2017 | By Thermo Fisher Scientific

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.

Whitepaper: Cutting fat and doubling cooking capacity in dairy based sauces with Steam Infusion

18 September 2017 | By OAL

Learn why food manufacturers are switching from direct Steam Injection to Steam Infusion...

Wine Analysis: from ‘Grape to Glass’

11 September 2017 | By Thermo Fisher Scientific

An analytical testing digest of the wine manufacturing process from Thermo Fisher Scientific...

Food – a lifelong relationship

29 August 2017 | By Alice Fotheringham | Nutritional Therapist and Co-founder | Piccolo

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 &…

Major associations join European sports nutrition trade association ESSNA

23 August 2017 | By New Food

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.

Passing the colour test

20 August 2017 | By Christiane Lippert - Lycored

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…

Food Grade Lubricants In-Depth Focus 2017

17 August 2017 | By New Food

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.

Consumers embrace colourful eating with one notable exception, research shows

16 August 2017 | By New Food

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...

GNT Group doubles capacities for product development

21 July 2017 | By New Food

The GNT Group is very pleased to announce the opening of its brand new laboratory facilities in Mierlo, The Netherlands.

Mitsubishi International Food Ingredients Inc.

Finding ways to fight the artificial with the plant-based trend

15 June 2017 | By Christiane Lippert | Head of Marketing Food | Lycored, Roy Manuell | Junior Editor

With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?

Using enticing food labelling to make vegetables more appealing

13 June 2017 | By New Food

Does labelling carrots as "twisted citrus-glazed carrots" or green beans as "sweet sizzilin' green beans and crispy shallots" make them more enticing and increase vegetable consumption?

Food is not just the sum of its nutrients

23 May 2017 | By New Food

Traditionally investigations of a foodstuff's implications for human health focus on the content of individual nutrients such as proteins, fats, carbohydrates, etc.

National drinks company looks to increase output by 500%

17 May 2017 | By New Food

Iced drinks company, Polar Krush have experienced unprecedented growth in the past 12 months.