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Video: The Mystery of the Mystery-Flavored Oreos
What happens when you cross mystery-flavored cookies with flavor scientists and LECO’s Pegasus BT? Watch the video to find out!
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Ingredients
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Ensuring a safe supply chain when producing gluten-free
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
whitepaper
Application note: How to differ between natural and artificial vanilla with (U)HPLC
Vanillin is one of the most popular flavouring used in food and beverages. In this application the components of different vanilla products were analysed.
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Tate & Lyle enters ingredients partnership with enzyme company Zymtronix
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
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Sales of toddler milk rise in US, despite expert health warnings
Although health and nutrition experts have warned that these products can contain elevated levels of sugar and sodium, the rise in sales is due to an increase of advertising, according to researchers from the University of Connecticut.
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Research shows sustainability can be a selling point for new ingredients
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
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Checklist Report: 4 Ways Better Data Protects Brand Integrity
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
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Puratos reports UK growth potential for sourdough
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
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Tapping into the ready-to-drink cocktail market
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
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Video: What is QuEChERS?
Here we show you the two steps of the QuEChERS method: the extraction of your analytes of interest using extraction salts, followed by the cleanup of your supernatant using dSPE.
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Research analyses the role of acacia gum in no- or low-sugar products
Acacia gum, also known as gum arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia senegal and Vachellia seyal.
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Research shows meat eaters saved £6.7 bn in 2019 by cutting down meat
Research commissioned by Vegetarian brand Linda McCartney's has revealed current consumer thoughts of going 'meat-free' and the key drivers behind the switch.
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Sharp-PS listed in Australia and New Zealand for brain health claims
Sharp-PS becomes key cognitive ingredient for the food products industry in Australia and New Zealand.
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“Most realistic” plant-based steak revealed by Spanish company
A Spanish company is calling its new plant-based steak the ‘most realistic’ to date.
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Is alcohol worse than cannabis?
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
