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Ceci n’est pas un steak, says the livestock sector
With the European Parliament’s failure to decide on the legality of vegan ‘sausages’ or ‘burgers’, the European livestock sector is launching the campaign, ceci n’est pas un steak.
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Ingredients
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The Role Of Fucosylated And Sialylated Human Milk Oligosaccharides In Infant Nutrition
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
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New allergen labelling promises safer and more convenient food choices for consumers
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
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Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
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Could rapeseed outshine soy as plant-based protein?
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
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Hot drink vending machines found to pose allergen risk
A local council investigation in the UK has highlighted the dangers of using hot drink vending machines for consumers with allergies.
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Helping companies meet new labelling law requirements
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
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Survey highlights huge misconceptions about vegan food
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
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References: The secret is sulphur
References for article (Issue 5 2020) in which Erich Leitner and Bernhard Ringer explain importance of sulphur compounds in roasted coffee.
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NIRS is saving farmers time and money in quality assessment
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
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An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
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Vegan doesn’t always mean animal-free, says FSAI
The FSAI has issued an allergen warning due to the possibility of animal ingredients in vegan declared foods.
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Plans announced for creation of safe, sustainable CBD industry
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
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Life-saving bio culture is developed to make camel milk safe
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
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Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
