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Umami flavours enhanced by the noise experienced on aeroplanes
15 May 2015 | By Victoria White
While examining how aeroplane noise affects the palate, Cornell University scientists discovered that umami tastes are enhanced...
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Product Development
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Consumer pressure for clearer definition of “natural” foods
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...
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The art of oil processing consistency
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…
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ADM announces zero-calorie sweetener alternative, VivaSweet™ Sucralose
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...
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Only sustainable traceable certified palm oil for Ferrero
5 February 2015 | By Ferrero
Ferrero Group reaches the goal of 100% certified segregated RSPO sustainable palm fruit oil and goes beyond...
whitepaper
Extraction of acrylamide from fried potato chips using ISOLUTE® SLE+ prior to LC-MS/MS analysis
Acrylamide has been found to occur in many cooked carbohydrate rich foods and is of concern as a possible carcinogen.
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Trends in Food Flavour 2015
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...
whitepaper
ONET – Bruker’s new software for administration of large FT-NIR spectrometer networks
Bruker Optics has announced the release of the new networking software ONET for administration of large FT-NIR spectrometer networks...
whitepaper
Backscatter Analysis in Cheese Production
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,…
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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Partially hydrogenated oils: A blessing and a curse
23 December 2014 | By Chad Gray, R&D Food Technologist – Lipids Division, Kerry
A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’.
news
NBPOL: Update on cash takeover offer from Sime Darby Plantation
18 November 2014 | By New Britain Palm Oil Limited
New Britain Palm Oil Limited, one of the world's largest fully integrated producers of sustainable palm oil, provides the following update regarding the cash offer by Sime Darby Plantation Sdn Bhd (“Sime Darby Plantation”) for all the issued and to be issued shares in NBPOL at a price of GBP…
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Issue #5 2014 – Digital edition
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
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Beverage Processing supplement 2014
David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer...
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Current advances in food freezing
27 October 2014 | By Christian James and Stephen J. James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. The frozen food market in seven of the major Western European Economies was valued at €83.51 billion in 2013 and is expected to grow in value by 10.89 per cent by 20161.…
