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The importance of infant nutrition
Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes...
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Ingredients
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The role of dietary fibre in gluten-free bakery products
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
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Roha takes a strategic step in Europe by acquiring Essential SRL in Italy
12 December 2016 | By New Food
Roha has announced the acquisition of Italy based Essential SRL, a leading manufacturer of Plant and Fruits based natural colouring and flavouring ingredients...
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Rediscover beer with a revolutionary new ‘ancient’ approach
9 December 2016 | By New Food
Beers brewed from ancient grains are set to move from niche to mainstream with experts predicting a shake-up in the drinks sector...
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UK bans junk food ads aimed at children from the Internet
8 December 2016 | By New Food
Junk food adverts that are targeted at children are to be prohibited on the internet, in print and at the cinema following a consultation...
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The gluten-free diets: Fad or fact?
8 December 2016 | By Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. We ask, is it all just one big fad...?
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Smithfield Foods leads industry as first major protein company to adopt greenhouse gas reduction goal
6 December 2016 | By New Food
The commitment by Smithfield Foods, Inc. seeks to slash absolute U.S. carbon emissions by 25 percent by the year 2025....
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Demystifying the cocktail of various chemical substances present in our diet
6 December 2016 | By Martin Michaud, Biochemist, Chemist, M.Sc. Biology, MMNA Consultants
Martin Michaud, biochemist and consultant seeks to demystify the plethora of chemicals that we consume on a daily basis...
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Salt reduction trend drives company to invest US$1m
5 December 2016 | By New Food
Salt of the Earth Ltd. expands production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient...
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Nestlé research to make less sugar taste just as good
2 December 2016 | By New Food
Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently...
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Big Bear – heritage sweet-making specialist
The UK confectionery market is driven by passion, innovation and dynamism; attributes that have kept the interest of consumers for hundreds of years.
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Proof and quantification of filling oils in chocolates from enrobers
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
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Indian researchers pioneer an alternate use for sugarcane waste
25 November 2016 | By Elsevier
From Britain to Mexico, countries are considering sugar taxes to reduce consumption and curb the global obesity epidemic. Indian researchers might have found a use for sugarcane waste...
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A hidden nightmare: Allergies, intolerance and food safety
17 November 2016 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We ask Food Safety Manager Rene Duchesne to discuss the importance of precautionary measures in product manufacturing when working with allergens...
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Protein feed and bioplastic from farm biogas
17 November 2016 | By New Food
VTT has developed a solution for converting even small sources of methane-rich biogas into raw materials for animal feed or bioplastic on farms, landfills and wastewater treatment plants...
