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Ingredients In-Depth Focus 2018

Posted: 25 October 2018 | | No comments yet

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.

Ingredients In-Depth Focus
  • 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?
  • Innovative approaches to old favourites
    In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
  • Anti-browning agents in the valorisation of sugarcane juice
    Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.

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