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High-quality food is becoming increasingly important to consumers. In this industrial sector, manufacturing products that meet the high demands of the end users poses a challenge to analysts. Therefore, related measurements must be quick and accurate and should not be too expensive. This particularly applies to physical measuring variables like…
13 April 2016 | By Victoria White, Digital Content producer
The findings of a study suggest that using vegetable oils high in linoleic acid might be worse than using butter when it comes to preventing heart disease...
12 April 2016 | By Victoria White, Digital Content Producer
The Center for Science in the Public Interest (CSPI) has issued an analysis of Heartland's defense of sucralose following Ramazzini cancer study...
Why throw away the packaging? Let’s eat it! Food packaging development has undergone a research renaissance. Edible films and coatings that are directly consumed with the food are now in the service of modern food preservation systems, as a result of the lifestyle changes of consumers. The imagined scenario involves,…
30 March 2016 | By Victoria White
A study has shown that oral administration of virgin coconut oil effectively reduced formalin-induced paw oedema in mice with more or less similar efficacy as that of diclofenac...
29 March 2016 | By Victoria White
The new drink, which taps into the nation's changing health agenda, will be available in Orange and Pink Lemonade from 2nd May 2016...
24 March 2016 | By Victoria White
Research has shown that many fruit drinks contained at least a child's entire daily recommended maximum sugar intake of 19g or five teaspoons...
16 March 2016 | By Victoria White
A new survey, commissioned by Sensus, has revealed that reducing sugar intake is emerging as a key concern amongst many European consumers...
16 March 2016 | By Victoria White
In the 2016 Budget, Chancellor George Osborne has announced that a sugar levy will be introduced in the UK on the soft drinks industry...
7 March 2016 | By Victoria White
Researchers found that men and women with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation.
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
2 March 2016 | By Victoria White
The aim of the collaboration is to co-develop novel fermentation routes to produce several undisclosed ingredients with broad applications in the flavour and fragrance industry....
24 February 2016 | By Victoria White
Researchers at Kyoto University replaced aspartic acid with asparagine, making the sweetener 1.7 times sweeter than before...
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
