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Issue 6 2016
13 December 2016 | By Cyril Chaudemanche (General Mills)
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
13 December 2016 | By Jerry Houseago
Jerry Houseago, Consulting Director at NSF International EMEA details what Brexit might mean and what is already happening to the food industry in the UK...
13 December 2016 | By Veslemøy Andersen (Global Harmonization Initiative)
Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides...
The new definitive sentencing guideline for health and safety, food safety and corporate manslaughter (the ‘Guideline’) is starting to bite in the food sector, with significantly higher fines being seen across all sizes of business.
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations
Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…
9 December 2016 | By Charlotte Levy PhD
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
5 December 2016 | By Caitlin Richards - Katjes Magic Candy Factory
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
19 November 2016 | By Ivan Blumenschein - Nugali Chocolates
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.