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Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations, sustainable clean label products. Three experts from Cargill discuss how to manage these natural alternatives...
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Study: Analysis of pulse flour gelatinization
In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.
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Study: Cooking and cooling behaviour of puddings
In this case study, the properties of vanilla pudding mixes, esp. starch gelatinisation and consistency, were investigated under various conditions.
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Application Note: Starch analysis with the Brabender ViscoQuick
This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).
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Manual: Production of meat analogues through HME
This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.
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Whitepaper: Method for analysing vital wheat gluten
Based on an aggregation of the gluten contained in wheat flour, a quick method for assessing the quality of dry vital wheat gluten has been developed.
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Total Organic Carbon (TOC) analysis
Colombian sugar mill uses Total Organic Carbon to prevent costly product leaks
news
Love it or hate it – Marmite is back
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
news
Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
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What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
