article
Harmful practices of the confectionery industry
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
List view / Grid view
Ingredients
whitepaper
Guidebook: The five essentials of fat extraction
How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.
article
Artificial HMOs mimic mothers’ secret formula
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
news
60% of US consumers would rather reduce sugar than consume sweeteners, says survey
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
article
Bacteria and the role of fermentation
David Haley, Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, explore the complex world of bacteria and fermentation and how it has been used as a food processing technique - from past to present.
news
Nutrient supplements significantly reduce child mortality, says study
The study led by researchers at the University of California, Davis, found that supplements may decrease mortality among children 6-24 months old by 27 percent in low- and middle-income countries.
news
Nestlé and Corbion to develop microalgae ingredients for plant-based foods
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
article
Extending the shelf life of food and drink – far from an impossible dream
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
article
How are consumer perceptions around dairy products changing?
With research showing a rise in consumers checking nutritional labelling on dairy products for reduced sugar and higher protein content, Will Cowling, Marketing Manager at FMCG Gurus, explores how consumer choices in France are changing.
news
FDA issues final rule on calorie labelling for glass-front vending machines
The changes are said to reduce the regulatory burden on the industry while ensuring that consumers continue to have visible front-of-package calorie information.
article
What’s happening in the chia market?
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
whitepaper
Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
news
PerkinElmer’s new paddy rice analysis technology unites image and pressure testing
PerkinElmer, Inc. has launched a rice quality testing platform that speeds sample throughput, increases accuracy and provides standardisation of results for more consistent classification.
article
Doing the right thing with allergen information
Victoria Cross, from Instinctif Partners, explores the need for change in allergen information provided not only on labels, but in restaurants and food vendors too.
