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The role of dietary fibre in gluten-free bakery products

13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI

The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...

Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations

9 December 2016 | By ,

Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…

Why the GMO debate still matters

9 December 2016 | By Mark Hughes, President, Anderson Partners Food Ingredient Marketing

With the GMO debate far from over, we asked Mark Hughes, President, Anderson Partners Food Ingredient Marketing for an insight into why the conversation still matters...

An overview of the crystallinity of cocoa butter

9 December 2016 | By

Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…

The gluten-free diets: Fad or fact?

8 December 2016 | By Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London

Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. We ask, is it all just one big fad...?

Regulation: How Brexit is shaping up

30 November 2016 | By Jerry Houseago, Consulting Director, NSF International EMEA

For the food industry, nothing has changed as a result of Brexit - yet. Jerry Houseago, Consulting Director, NSF International EMEA, looks at the longer-term implications for the food industry...