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In this in-depth focus: Kelly Toups discusses ancient grains; Organic essentials: what you need to know now; and Iqra Yasmin from the Food Innovation Center looks at cereal grain health benefits as a functional food...
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.
Food Fraud 2017 highlighted just how serious an issue food fraud has become. It's organised, criminal and widespread, but there are solutions that we must explore...
6 March 2017 | By University of Granada
Scientists make the first ‘genetic radiography’ of the wheat used to make pasta, studying wheat from 21 Mediterranean countries.
Food grade lubricants – the way forward; The world’s first sustainable rapeseed oil; and Cook quench chill operation for noodles, pasta and rice...
9 February 2017 | By Kevin Bael, Product Manager, Specialty Rice Ingredients, Beneo
As part of the New Food 'Health Ingredients Month', we hear exclusive analysis from Beneo's Kevin Bael into the unique, natural value of rice starch...
18 January 2017 | By Wiley
Red yeast rice (RYR) is contained in dietary supplements that are often used by patients with high cholesterol as an alternative...
20 September 2016 | By University of Birmingham
A team of researchers led by the University of Birmingham warns that without improvements in technology, global crop yields are likely to fall...
19 September 2016 | By Roy Manuell, Digital Content Producer
Almost five hundred farmers in Cambodia block a major road with 100 tonnes of rice paddy in the Battambang province...
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
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...
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
