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What drives the food on our plates?
Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
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Flavours & colours
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Application Note: Beverage flavour analysis by Thin Film(TF)-SPME-TD-GC/MS
Flavours define a beverage product and are routinely monitored for quality assurance and control purposes or analyzed to determine key flavour compounds and ingredients used.
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2021 food colour trends to watch out for…
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
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Kerry acquires Jining Nature Group to expand its business in China
Kerry is confident that the acquisition will enable it to expand its customer base in China, where the Jining group is one of the major players in the savoury flavour and prepared food markets.
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Behind bars: reflecting on chocolate production and what the future might hold
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
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A sweeter pill to swallow? Bitter almonds identified by new testing method
Scientists in Spain think they have identified a way of testing almonds to weed out bitter nuts from their sweeter counterparts – a potentially crucial weapon in fighting food fraud.
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Application note: Off-odors in packaging by Thin Film(TF)-SPME-TD-GC-MS/O
Off odors in paper products are determined by solvent-free Thin Film(TF)-SPME coupled with automated TD-GC-MS/O combining MS and olfactory detection.
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Tweakd: Bringing elite sports nutrition to your dining table
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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Scientists develop method to test for fruity thiols in beer
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
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Industry self-regulation not the answer to obesity, according to BMJ
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
