Research has identified that the ‘corn belt’ region in the US will likely experience increased problems with aflatoxins in the near future, calling for remedial measures to head off the problem.
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Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
Further restrictions on UK shoppers are in place after Tesco was reported to be the third supermarket to limit sales of cooking oil.
The food industry is bracing itself for supply chain disruptions in the wheat and sunflower oil sectors as the war in Ukraine continues.
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Nestlé says it’s reducing the amount of packing used in its cereals in the UK in a bid to achieve zero greenhouse gas emissions by 2050.