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The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
It’s hoped the fortification of flour in the UK will reduce neural tube defects among new born children as the UK follows the US and Australia in adopting the policy.
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
Valerie Pietsch, (Dipl.-Ing., Technical University of Berlin) presents an introduction to high and low moisture extrusion of plant proteins.
Fast and effective safety screening for the ready-to-eat meal industry
Cocoa, and in particular dark chocolate, has long been touted as a food that makes us age better – now scientists are undertaking a large study to really find out if this is true or not.
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
3 September 2021 | By
Joshua Minchin and Bethan Grylls deliver the top headlines for this week in a 60 second video. Stories include a ban imposed by the EU in 90s being lifted, which will mean PAP can be used as feed for non-ruminants.
ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
Replacing salt with a low-sodium alternative reduced the chance of stroke and other major cardiovascular events among participating communities in China.
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
