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4 November 2016 | By PCE Instruments
In 2015, PCE Instruments introduced some new moisture sensors for inline measurement to reduce machine downtime in production processes and thus operating and maintenance costs, and also to ensure consistent product quality...
2 November 2016 | By Engilico
This nomination by Deloitte is a great recognition for the entire Engilico team and for its patented SealScope™ product...
1 November 2016 | By EFSA
Ninety-seven per cent of food samples collected in the European Union are free of pesticide residues or contain traces that are within legal limits...
31 October 2016 | By New Food
Ishida's machines have been selected to monitor Olympia's range of dairy desserts for contaminants such as metal, glass, ceramics...
14 October 2016 | By VTT Technical Research Centre of Finland
A home appliance that grows the ingredients for a healthy meal within a week from plant cells and biotechnology is no longer science fiction...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
Coffee is one of the most beloved beverages worldwide. Part of its appeal has been attributed to the fact that coffee has a higher caffeine content than most naturally produced beverages, such as tea and cocoa. In this article we will look at the process of coffee production from seed…
14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University
Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
13 October 2016 | By University of Southampton
Animals feeding at sea inherit a chemical record reflecting the area where they fed, which can help track their movements, say University of Southampton...
10 October 2016 | By Fraunhofer-Gesellschaft
Fraunhofer-Gesellschaft detail the challenges of wine wastewater treatment, articulating the importance of adaptation to the surrounding environment...
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
