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2 September 2016 | By Roy Manuell, Digital Content Producer
Bunge North America has announced that it plans to invest in Grupo Minsa S.A.B. de C.V. and will subsequently secure a controlling stake in the company...
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI
The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…
18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council
The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
16 August 2016 | By Jennette Higgs, Consultant Dietitian, California Prune Board
Jennette Higgs, International Dietitian and Consultant discusses and dispels the false myth of dried fruit as a sugar-filled dentist's nightmare...
7 July 2016 | By Victoria White, Digital Content Producer
In the Quorn survey, 81% of respondents said they would be prepared to switch to food ingredients that are high in protein and low in saturated fats...
6 July 2016 | By Victoria White, Digital Content Producer
Lycored is to showcase how food manufacturers can use ‘real food’ ingredients to reduce salt in products by more than 60% without comprising on quality...
5 July 2016 | By Victoria White, Digital Content Producer
Purchases of taxed foods declined beyond pre-tax trends following Mexico's 2014 tax on nonessential, energy-dense foods, according to a survey-based study...
5 July 2016 | By Victoria White, Digital Content Producer
The juice powder is made with a dehydration process that gently removes all the water from the fruit juice but captures its natural wholesomeness...
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
30 June 2016 | By New Food
In this Ingredients supplement: Functional lipids in beverage products; Hemp – superfood; The science of flavour; IFT 2016 show preview...
29 June 2016 | By ROHA
As the leading Indian MNC, engaged in Manufacture and Marketing of colors and food ingredients, ROHA has made exciting advances through expansion in 2016...
28 June 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog piece, Barbara Mason of the Food Advanced Training Partnership discusses the sugar vs sweetener debate...
27 June 2016 | By Victoria White, Digital Content Producer
Ganeden, the US-based probiotic company, is focussing on international growth and has announced new partnerships, hires and product launches...
