List view / Grid view
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
Japanese researchers have developed a high-yielding method of using a glucose derivative of a non-food plant to synthesise FDCA.
Every business wants to produce the finest quality products at the lowest possible cost. Every business wants to reduce energy consumption to save money and help protect the wider environment.
For the first time, Eagle Product Inspection will show its advanced inspection capabilities in Spain, during the inspeccionaLIVE event, 20 November-22 November in Barcelona at the Hotel Porta Fira.
After adding lots of hand-held refractometers last year, PCE Instruments have recently launched a new tabletop Abbe refractometer that stands out by its high accuracy (4 decimal places).
Researchers have developed a method of using plastic waste and turning it into an aerogel with superior thermal insulation and strong absorption capacity.
Scientists are investigating ways to help plants cope with extremes they are faced with such as droughts and excess salt content in soil.
$75,000 will be awarded to an individual or organisation for research that could revolutionise the food security industry.
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
When FoodTech – northern Europe’s largest expo for food technology – opens its doors from 13 to 15 November 2018 at MCH Messecenter Herning, it will be for the first time ever with the knowledge hall Tech City, which highlights innovation, networking and the most up-to-date knowledge in food technology...
Compostable biodegradable polymers could be the future of food packaging, with the researchers looking to collaborate to further optimise the product.
