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.

This In-Depth Focus is restricted - login or subscribe free to access

Front PageThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here