The project aims to improve the traceability of dairy products and provide reassurance to industry and consumers of the origin and safety of their products.
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One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
PepsiCo's Chris Daly discusses how the multinational food and beverage corporation is finding innovative ways to tackle long-term sustainability challenges and create more environmentally-friendly processes.
The nine projects to receive funding are applying big data, artificial intelligence and robotics to UK farming, with the aim of establishing a more efficient system of food production that cuts costs and reduces greenhouse gas emissions.
A growing number of food producers have digital systems in place for track and trace, quality management and supply chain management.
Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.
This technical bulletin provides an overview of how enzyme modified cheeses are produced and how combination of proteases and lipases can change their flavour profile.
This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.