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Keep your cookies crunchy with the ‘Moisture in Cookies’ expert package
For years, METTLER TOLEDO has supported manufacturers get that 'signature crunch' into their cookies with fast and accurate moisture analysis...
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Ingredients
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Guidelines issued to help navigate the complexities of comparative nutrition
A trade body representing the food and drink industry in the UK has issued guidance tailored to helping food manufacturers make sense of comparative nutrition claims.
whitepaper
Whitepaper: Steam Infusion Buyers’ Guide
Do you need to expand your soup, sauces and ready meals production?
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Whitepaper: Gelatine Species Determination – to aid labelling claims
A new approach to gelatine testing...
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Post-doctoral researchers needed for food choice policy lab
A food security organisation is looking for academics for a three-day workshop aimed at uncovering what influences food choice and how those factors can be used to encourage consumers to make healthier and more sustainable decisions.
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Updated novel foods regulations come into effect across Europe
A quicker, centralised novel foods approval system has been introduced two years on from its initial announcement in 2015.
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Tobacco farmers are turning their hands to stevia
One of the world’s biggest producers of the sugar alternative stevia has launched a programme encouraging former tobacco farmers to try something new.
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Identifying consumer preference segments in NPD
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
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Plain packaging could cut drinks industry profits by $300 billion
Plain packaging has been a legal requirement on all cigarettes sold in the UK since May this year. But how would the same kind of ban affect the food and drinks industry?
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Allergens: a look at sulphur dioxide and sulphites
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
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Home-grown microbes make for a better tasting sausage
The quality of your sausage has much to do with how it began its fermentation process, a team of Italian researchers has discovered.
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Issue #6 2017 – Digital Version
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
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Sugar content in best-selling cereal to be halved in one year
New reductions announced by Kellogg's will mean that between 2017 and 2018 the amount of sugar in Coco Pops will be cut in two, news welcomed by sugar-reduction campaigners.
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Barley varieties and their terroir add to the flavour of beer, study finds
Previously selected more for its suitability to the malting process than a taste-changing ingredient, barley may be on the cusp of a renaissance.
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Traceable brew: World first as Irish brewers put beer on blockchain
The march of blockchain conquered new territory this week with the announcement that a brewery has used the technology to make one of its beers and ingredients fully traceable.
