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Innovative approaches to old favourites

20 November 2018 | By

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.

A plant-based revolution

20 November 2018 | By

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?

All for a better wine

20 November 2018 | By

Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.

Issue 5, 2018

22 October 2018 | By

This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.