Manufacturing

Protection of bioactive oils using encapsulation solutions

24 August 2017 | By Buchi

Bioactive oils are commonly used in food, pharmaceutical and cosmetic applications. Those oils are usually rich in unsaturated and polyunsaturated fatty acids.

Fabcon Food Systems pens major deal with crisp producer

23 August 2017 | By New Food

One of Europe’s leading manufacturers of food processing equipment has signed a six-figure deal with a major potato crisp producer.

Does whisky taste better when diluted with water?

21 August 2017 | By Linnaeus University, New Food

Researchers Björn Karlsson and Ran Friedman at Linnaeus University have presented an answer to this question.

Edible oils – minimising contaminants to improve quality

20 August 2017 | By Dr. Mohammad Alam - Texas A&M University

Consumers are becoming more health conscious when it comes to oils and fats, perhaps due to increased awareness from conferences, research and media outlets focusing on the impact of fats and oils. The result is that the edible oil industry, specifically refineries, is having to join the discussion and even…

Food Grade Lubricants In-Depth Focus 2017

17 August 2017 | By New Food

In this in-depth focus: Improving edible oils; Adapting to customer demand for safe, natural food colouring; What you need to know about MOSH and MOAH.

Issue #4 2017 – Digital Version

16 August 2017 | By New Food

In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...

India-based firm takes honey testing on the road

3 August 2017 | By New Food, Randox Food Diagnostics

The honey industry is quickly becoming an extremely ‘Buzzy’ market place therefore producers want to ensure that their product meets the industry standards for safety and quality.

What’s in your rum? Flavour scientists create a new lexicon

31 July 2017 | By New Food, University of Illinois College of Agricultural Consumer and Environmental Sciences (ACES)

Researchers at the University of Illinois were interested in creating a rum flavor lexicon, but needed to find a way around the biggest problem with tasting rum—sensory fatigue.

Colorimetric recognition of aldehydes and ketones in scotch

26 July 2017 | By New Food, Wiley

New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical “fingerprints”. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones, as reported in the journal Angewandte Chemie.

Nutritional value of soybean meal varies among sources from different countries

25 July 2017 | By New Food, University of Illinois College of Agricultural Consumer and Environmental Sciences (ACES)

Research from the University of Illinois is helping swine producers know what they're getting when they buy soybean meal from different countries.

EU votes in favour of reducing acrylamide presence in food

25 July 2017 | By New Food

EU Member States representatives voted in favour of European Commission's proposal to reduce the presence of acrylamide in food.

Ambrosus launches blockchain based tech to assure food quality from farm to fork

21 July 2017 | By New Food

Ambrosus, the world’s first trusted blockchain-based ecosystem for the food supply chain, launched today, announcing its upcoming token sale commencing in September 2017.

OAL to build new APRIL robotics production facility

19 July 2017 | By New Food

OAL are building a new state of the art facility to support their APRIL Robotics Systems in Peterborough, UK.

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