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Hear the word ‘cannabis’ and it’s perhaps an image of spliffs that most readily spring to mind. Things are changing, however. Cannabis products are increasingly promoted in countries or states where consumption of the bi-product CBD is legal.
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
X-ray inspection systems provide unrivaled performance for contaminant detection. They also perform a wide range of inline quality checks, from determining mass and providing 100% inline checkweighing inspection to assisting manufacturers meet local weights and measures regulations for package weight compliance.
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
Partially hydrogenated vegetable oils are increasingly being banned due to the health risks of artificial trans fats. Is your lab ready to detect these compounds in food?
With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
Herbs and spices are things to be enjoyed. They add colour, flavour and aroma to so many of the dishes we like to eat. There are also numerous reports regarding the health benefits of these ingredients: claims that they are anti-diabetese, increase brain function and boost our immune systems to…
Lesaffre Ingredients Services (LIS), a Lesaffre Business Unit is pleased to announce...
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
Researchers have developed a treatment, tested on people aged four to 55, that could protect those allergic to peanuts from accidental exposure.
