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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...
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.
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…
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…
With over 2000 amateur and 30 large-scale bee farms in Scotland, the scientists aim to archive hundreds of samples from each region and type of habitat, adding to samples from around the UK.
The innovative renewable method uses molecules derived from the most abundant organic compound on earth.
Eventually all petroleum-based material in food packaging will have to be replaced with bio-based material. Research done at Karlstad University shows that a mixture of starch and other polymers forms an equally effective protective barrier.
In this issue: the upward march of the dairy processing industry, managing the risks of Clostridium botulinum in chilled food, and the importance of LIMS testing in food quality control and safety.
The consumption of botanical products has increased over the past two decades as consumers trend to what are perceived to be natural and high quality botanical products. The cannabis industry has taken the world by storm and has flooded market with new products.
The proposals are open for comment until July 3. They are due to be finally issued just four weeks later on July 29.
In addition to their proven nutritional value, algae are increasingly being marketed as functional foods. As research and development into its production continues apace, Andrew Dahl looks at what they have to offer to both manufacturer and consumer.
Tage Affertsholt and Daniel Pedersen present data and trends as outlined in the new study, The Global Market for Plant Proteins 2017-2021 – Competition with Dairy, published by 3A Business Consulting in February 2018.
This In-Depth Focus explores the global market for plant proteins and examines the current research and development into algae as a food source.
Information specialists in Germany have begun work on a project aimed at optimising the production of potatoes from farm to fork.
Scientists hope to use data from the invisible light bounced back by crops to monitor the photosynthetic efficiency of any field across the world to evaluate crop conditions and forecast crop yields on a global scale in real time.
