news
Compounds found in carrots reverse Alzheimer’s-like symptoms
Celebrate International Carrot Day with findings that suggest that components contained in carrots might offer protection against dementia in people.
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Plant based
article
Sustainable palm oil certification – the smart choice
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
article
Unlocking additional value from soybeans via the circular economy
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
news
Lesaffre Ingredients Services acquires a new technology
Lesaffre Ingredients Services (LIS), a Lesaffre Business Unit is pleased to announce...
article
A plant-based revolution
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?
news
How our healthy eating is dangerous for the planet
A report has suggested that the current healthy eating trend is damaging the environment, with avocados, quinoa and coconuts all part of the problem.
news
Enabling large-scale production of bio-based plastic bottles
Japanese researchers have developed a high-yielding method of using a glucose derivative of a non-food plant to synthesise FDCA.
article
Ingredients In-Depth Focus 2018
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
news
Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
whitepaper
Whitepaper: Pesticides and organic toxins compendium
Rice is one of the most commonly consumed foods in the world. A variety of pesticides have been used in rice production to control pests, weeds and diseases to increase crop yield...
whitepaper
Overcoming the complexities of cannabis analysis
Carl Carnagey, founder and CEO of Juniper Analytics, is the first to admit he totally underestimated what it would take for his startup to earn accreditation as an official cannabis testing lab in Oregon back in 2015. The experience, he says, has been daunting...
whitepaper
Safeguarding herb and spice authenticity
Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content...
news
Hellmann’s to tap into vegan trend
Unilever has announced it will be launching its vegan Hellmann's Mayonnaise in the UK, having successfully brought it to the US market in 2016.
article
A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
webinar
Asset Maintenance Masterclass: Improving reliability and reducing downtime
6 September 2018 | By Petro-Canada Lubricants
Lubrication is vital for optimal operation of food processing equipment – any failures can cause premature, costly system breakdowns. This webinar, led by Petro-Canada Lubricants and AVT Reliability, explored how to select a high-quality lubricant and implement an effective maintenance strategy to ensure assets remain fit for purpose. Improving asset…
