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EU Referendum: Tell us what you think…

20 June 2016 | By Stephanie Anthony, New Food Editor

With only days to go until Britain holds a referendum on its EU membership, we can't help but wonder how you feel...

Behind the scenes of dietary fibre labelling

20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland

Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…

Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy

20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP

Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…

Comparison of sensory methods

20 June 2016 | By Michael Bryanton, Research and Development Chef, Canada’s Smartest Kitchen, The Culinary Institute of Canada

There are a number of sensory methods to determine with statistical relevance whether or not consumers will notice a difference between a current formulation and a new one. Each sensory method has advantages and disadvantages, including the sensitivity of the method, which determines the number of judges necessary, and the…

NF Validation mark by AFNOR Certification

20 June 2016 | By Stéphanie Sammartano, Senior Certification Engineer, NF Validation Certification Manager (AFNOR Certification)

AFNOR Certification is the leading certification and systems, services, products and competencies assessment body in France and one of the top-ranking leaders worldwide. The AFNOR group's Certification branch handles the two best-known quality marks on the market: AFAQ and NF.

Food for thought: EN ISO 11133:2014

20 June 2016 | By Dr. Andreas Bubert & Barbara Gerten from Merck KGaA

Dr. Andreas Bubert, Senior Global Product Manager for Culture Media Food & Beverage, and Barbara Gerten, Senior Scientist Traditional Microbiology, Merck KGaA, Darmstadt, Germany (MilliporeSigma in the USA), discuss the new EN ISO 11133:2014 Quality-assured culture media for food and water testing to enhance consumer safety.

Going clean: reformulating to meet demand

16 June 2016 | By Alan Rownan, Euromonitor International

Euromonitor International’s latest research system has shown sales of packaged food and drinks products with clean labels in 2015 reached $166 billion...

My Food Job Rocks! hosted by Adam Yee

14 June 2016 | By Nicole Gallace & Juliette Prouse - Co-Founders, FoodGrads

Here, Nicole Gallace and Juliette Prouse discuss an innovation that raises awareness of the employment opportunities available in the food industry...

Will Brexit spell the end for Cornish Clotted Cream?

20 May 2016 | By Lewis Crofts, Chief Correspondent at mLex

Geographic food names are protected under EU law, but if the UK leaves the bloc, could Chinese dairies flood European markets with knockoff Cornish Clotted Cream or Staffordshire cheese?