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3 May 2016 | By Victoria White, Digital Content Producer
Researchers at KU Leuven have shed light on how adding limonene could improve the texture in lower-fat versions of chocolate and its ability to melt...
When I started developing immunoassays for the detection of allergens in food, the first thing that struck me was the wide range of different food types or matrices that the assays had to work with...
28 April 2016 | By Innova Market Insights
Innova Market Insights discuss the trend for green foods, including green vegetables such as kale, as well as wheatgrass and seaweed...
27 April 2016 | By Victoria White, Digital Content Producer
More action needs to be taken in order to better protect people with food allergies, according to a report from a team of food safety experts...
27 April 2016 | By Victoria White, Digital Content Producer
This year, Green Alley aims to impact Europe’s waste problems, reduce its effect on the environment and create new economic opportunities...
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
26 April 2016 | By Stephanie Anthony, Commissioning Editor, New Food
Contamination can be a huge issue for food and beverage manufacturers, making foreign body detection systems extremely important – to save face and maintain customers’ trust. This year alone large companies such as Nestlé and Mars have had recalls after products were found to be/ potentially contaminated with glass pieces…
26 April 2016 | By New Food
Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House…
26 April 2016 | By Paul Featherstone, Group Director, SugaRich
It is estimated that grocery waste at the manufacturing and retail levels amounts to 6.5 million tonnes (Mt.) annually. Food manufacturers are taking steps to reduce this waste and linear resource use (produce – use – throw) is becoming passé. Now the concept of the circular economy is gaining momentum,…
25 April 2016 | By Victoria White, Digital Content Producer
It has been revealed that an undercover researcher for BBC's Rip Off Britain was served ice that had faecal bacteria on it at a KFC in Birmingham...
19 April 2016 | By Victoria White, Digital Content Producer
A new study shows that eating vegetables grown in soils irrigated with reclaimed wastewater exposes consumers to minute quantities of carbamazepine...
18 April 2016 | By New Food
Straight off the production line, today New Food were sent a sample of new Lucozade Zero.
18 April 2016 | By Victoria White, Digital Content Producer
The Hartman Group have produced an infographic on consumer habits when reading the nutritional panels that currently accompany food and drink items...
15 April 2016 | By Victoria White, Digital Content Producer
EFSA recommends that the temporary group acceptable daily intake for sulphites should be re-evaluated within five years when new data is available.
15 April 2016 | By Victoria White, Digital Content Producer
As part of Mars' Health and Wellbeing Ambition, the company will add nutritional adding guidance on products that should only be consumed once per week...
