List view / Grid view
2 June 2015 | By Victoria White
Nestlé USA has pledged to improve the ingredient quality and nutritional profile of some of its most popular frozen pizza and snack brands in the US...
1 June 2015 | By Victoria White
The Hershey Company demonstrated 3-D printed chocolate at the recent National Confectioners Association’s annual Sweets & Snacks Expo in Chicago...
29 May 2015 | By Victoria White
New research by Action on Sugar has revealed that there is a huge amount of hidden sugar in seemingly ‘healthy’ fruit snacks aimed at children...
An assessment of GC-MS/MS as a tool to identify the common tainting compounds found in food and drinks, and a comparison to traditional GC-MS...
20 May 2015 | By Victoria White
Pulsed electric fields could provide an energy-efficient way to preserve milk in developing countries, according to a team from Tel Aviv University...
15 May 2015 | By Victoria White
While examining how aeroplane noise affects the palate, Cornell University scientists discovered that umami tastes are enhanced...
23 April 2015 | By Victoria White
There remains no generally accepted definition of a 'natural' food product but regulatory agencies may be under new pressure to act from consumer lawsuits...
23 April 2015 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
Ensuring consistency during the production of high quality, extra virgin cold pressed oils doesn’t begin at the pressing or filling lines – it starts years before that. The actual process of creating seed oils isn’t that complicated. Seeds get pressed, solids get removed and the remaining oil is then filtered…
13 March 2015 | By Archer Daniels Midland Company
Archer Daniels Midland Company announced that VivaSweet Sucralose, a great-tasting, zero-calorie sweetener suitable for use in virtually any food or beverage, is now available to the food ingredient market...
5 February 2015 | By Ferrero
Ferrero Group reaches the goal of 100% certified segregated RSPO sustainable palm fruit oil and goes beyond...
Acrylamide has been found to occur in many cooked carbohydrate rich foods and is of concern as a possible carcinogen.
20 January 2015 | By University of Nottingham
A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham...
Bruker Optics has announced the release of the new networking software ONET for administration of large FT-NIR spectrometer networks...
Scientists and food researchers have created a device that allows users to monitor the intricacies of cheese production. Using data collected while measuring backscattering of cheese using an Ocean Optics spectrometer and light source, the researchers have developed algorithms to predict the optimal cutting time, fermentation endpoint, whey fat losses,…
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
