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Farming adaptations to combat climate change impact crop yields in 2050

8 September 2016 | By College of Agricultural, Consumer and Environmental Sciences (ACES)

In this study the University of Illinois compare how West African sorghum crop yields will fare in the higher temperatures and higher CO2 of the future and if specific farming management practices are adopted...

Hidden risks in your food

7 September 2016 | By Fraunhofer-Gesellschaft

Fraunhofer, Europe’s largest application-oriented research organisation report on the hidden risks we face everyday when eating as food allergies continue to rise....

Cellulose and food: a report by Vincenzo Calabrese

31 August 2016 | By Vincenzo Calabrese, Wageningen University

Vincenzo Calabrese, Wageningen University discusses the importance of cellulose to the food industry as a potential environmentally-friendly 'natural' optimiser...

Issue #4 2016 – Digital version

25 August 2016 | By

In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...

Improving the mould free shelf life of bakery products

24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI

Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.

Halal-labelled soft drinks: Transparency and traceability

23 August 2016 | By Hope Lee, Senior Industry Analyst, Euromonitor International

Hope Lee, Senior Industry Analyst, Euromonitor International discusses the importance of labelling not only for transparency and traceability but also for value and religious importance.

Dairy Processing supplement 2016

18 August 2016 | By New Food

In this supplement: Milk, dairy, nutrition and health: focus on cardiometabolic disease and healthy ageing; Unravelling acid whey processing by understanding lactose crystallisation; World Dairy Summit show preview...

Food Grade Lubricants supplement 2016

18 August 2016 | By New Food

In this supplement: A food industry perspective (Ricardo Luna, Nestlé Product Technology Center); What’s driving the need for registered food grade lubricants (Ashlee Breitner, NSF International); Roundtable...