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Watch this on-demand webinar to hear from Dr Lin Qingsong, Principle Research Fellow, Director, Protein and Proteomics Centre, National University of Singapore and be informed about up-to-date risk assessment considerations of alternative proteins,
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
This app note describes untargeted GC/MS based metabolomics approach to comparing chemical profiles of plant based meat alternative and grass-fed ground beef
Researchers have delved into the age-old debate of whether beer tastes better out of a can or a bottle, and the answer is not so straightforward.
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
Comprehensive Evaluation of Scotch Whisky Aroma Profiles using SPME GCxGC-TOFMS
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
FAST GC-TOFMS and Hydrogen Carrier Gas: An Enhanced Solution for the Analysis of Citrus Essential oils using the LECO BT GCTOFMS
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
Scientists at NIST in the US are developing new ways to train AI and have tested it by subjecting it to a complex wine exam, which it passed with flying colours.
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
