Cue cards: 18 steam distillation challenges solved!
18 cue cards with expert tips on how to overcome challenges in steam distillation
List view / Grid view
18 cue cards with expert tips on how to overcome challenges in steam distillation
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
Our most recent ingredients In-depth Focus features commentary from Mars Wrigley on the mint supply chain and explores the future of pet food.
Dr Rudaba Khondker from the Global Alliance for Improved Nutrition (GAIN) speaks about recent industry and regulatory progress in promoting the Iodized Salt Act, helping to combat vitamin deficiencies and improve health in Bangladesh.
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.
The ingredients arm of food manufacturing giant, Arla Foods, says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.