news
Veggie and vegan products dominate at student food innovation competition final
Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.
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Proteins & alternative proteins
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Battle Oats launches world’s first plant-based protein cookie
Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.
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Health & Nutrition In-Depth Focus 2017
In this Health & Nutrition In-Depth Focus, Nestlé's Muriel Henrion discusses functional ingredients, and Diana Salih from Nestlé UK looks at the benefits of lower-protein infant and follow-on formula and the long-term impact on health...
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The benefits of lower-protein infant and follow-on formula and the long-term impact on health
With the global rise of obesity in children and adults and the subsequent impact on public health, early nutrition programming has become an area of growing interest1. One possible mechanism of such programming is the ‘early protein hypothesis’, proposing that a high protein intake during infancy and early childhood may…
whitepaper
App note: HPAE-PAD determination of carbohydrates in honey to evaluate samples for quality and adulteration
High Performance Anion Exchange chromatography coupled with Pulsed Amperometric Detection (HPAE-PAD) is one of the most useful techniques for carbohydrate determinations. This application note demonstrates a method to assay fructose and glucose, plus the entire profile of di- and trisaccharides in honey...
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Quorn products officially registered as vegan
The UK’s largest producer of healthy meat alternatives, Quorn, has registered its entire Vegan Range with the Vegan Trademark, calling the logo the “cherry on top” of a very successful launch.
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Tackling the protein crisis, plant based futures and lab grown meet
7 March 2017 | By Southbank Events
Organised by Southbank Events this 1-day Summit will look at key food protein trends and discuss plant, marine and insect-based alternatives...
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High street sandwiches contain less than 50% chicken DNA
28 February 2017 | By Roy Manuell | Digital Editor
According to research conducted by CBC's Marketplace found that much of the Subway brand's chicken in its sandwiches contained less than 50% chicken DNA.
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Move over meat, it’s time to eat edible insects
15 February 2017 | By New Food
Do edible insects present a viable solution to dwindling resources and global sustainability...?
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‘Life’s too short for slow proteins’ – Arla Foods Ingredients strengthens its whey hydrolysates portfolio
25 January 2017 | By New Food
Arla Foods Ingredients has unveiled a new generation of whey hydrolysates set to take gold standard proteins into the mainstream sports nutrition market...
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VTT develops raw materials for meatballs and falafel from mealworms and crickets
19 January 2017 | By Technical Research Centre of Finland (VTT)
VTT has developed food ingredients from mealworms and crickets which have the potential to be used in the manufacture of foods such as meatballs and falafel.
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Peas and thank you: 2017’s first food trend breakaway
9 January 2017 | By Roy Manuell, Digital Editor
With the 'meat-free' trend already well-established, manufacturers are forever working out new ways to convince consumers to switch to protein alternatives...
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Smithfield Foods leads industry as first major protein company to adopt greenhouse gas reduction goal
6 December 2016 | By New Food
The commitment by Smithfield Foods, Inc. seeks to slash absolute U.S. carbon emissions by 25 percent by the year 2025....
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A hidden nightmare: Allergies, intolerance and food safety
17 November 2016 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We ask Food Safety Manager Rene Duchesne to discuss the importance of precautionary measures in product manufacturing when working with allergens...
