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Inspiring the food of tomorrow

19 December 2018 | By

Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.

Confectionery, Food Safety and the Supply Chain – UK Focus 2018

19 December 2018 | By

Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.

Microbiology In-Depth Focus 2018

18 December 2018 | By

In this issue: the value of MALDI-TOF MS to confirm and identify microbes quickly, and the future of the Nestlé Quality Assurance Center in Dublin

Confectionery In-Depth Focus 2018

18 December 2018 | By

In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.

Nutrition In-Depth Focus 2018

7 December 2018 | By

In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.

Issue 6, 2018

6 December 2018 | By

In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.

Thinking beyond chemicals for sustainable fresh produce sanitation

5 December 2018 | By

Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.

From barks to bonbons

3 December 2018 | By

When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…