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Cargill invests $35m in Europe to produce healthy, soluble fibres
The European investment aims to enable food manufacturers to create calorie-reduced products with improved nutritional profiles.
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Olam international acquires US almond processor for $54 million
Olam International Ltd has announced that it has signed a purchase agreement to acquire a 100 percent interest in Californian almond processor and ingredient manufacturer Hughson Nut Inc (HNI).
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Taking the guess work out of analysing cannabis edibles
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
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Researchers use centrifugal force to fabricate edible meat fibres
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.
whitepaper
Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
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Survey reveals sustainable packaging likely to become “battleground for premium alcohol producers”
GlobalData’s 2019 Q3 consumer survey found that 71 percent of global consumers consider it ‘quite’ or ‘extremely’ important for product packaging to be made from sustainable or renewable sources.
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Carlsberg unveils two paper bottle prototypes
During the C40 World Mayors Summit in Copenhagen, Denmark, the Carlsberg Group issued an update to the Green Fibre Bottle project, “the world’s first paper bottle for beer”.
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Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
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2020 EU project to develop alternative proteins
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
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McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
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An affordable soil moisture sensor that saves water
Designed and tested on the University of Connecticut farm, the sensors are small enough to insert into the soil and less expensive to manufacture than current technology.
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Vineyard to research effects of climate change on wine growing
Larkmead Vineyards intends to plant a viticultural research block in order to determine best suited grapes for the future.
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Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
whitepaper
Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
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Dairy and cattle industries predicted to collapse
A report indicates that animal-alternative products will drive downfall of the dairy and cattle industry in the next decade.
