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Food Grade Lubricants In-Depth Focus 2017
In this in-depth focus: Improving edible oils; Adapting to customer demand for safe, natural food colouring; What you need to know about MOSH and MOAH.
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Fats & oils
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Issue #4 2017 – Digital Version
In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...
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MOSH and MOAH: a layman’s explanation
In recent years we have seen many publications, often copies of each other, drawing attention to ‘oil’ found in food. In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons…
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Butter shortage to strike UK
The UK is set to endure major shortages of butter and cream this Christmas.
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Webinar Review: Charged aerosol detection for LC analysis of triglycerides
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
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To keep our oceans healthy the fish oil industry must back sustainable fishing
To satisfy our appetite for fish – whether as fillet, finger or fish oil capsule – around 100 million tonnes of seafood are caught worldwide every year – twice as much as 50 years ago.
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Price rises and private label drive up sales of olive oil across Europe
IRI figures show total sales of €3 billion, while prices increase by 4.8%.
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Study shows most fish oil supplements in New Zealand meet label claims
The paper concluded that nearly all products met the regulatory limits for oxidation and label claims about EPA and DHA content.
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Best practice for crystallisation kinetics measurements via NMR
Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
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Optical sorting technology sows the seeds of success for Spanish olive processor
24 March 2017 | By New Food
Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient...
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Can a vegan diet provide enough nutritional support for a pregnancy?
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
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Is biodegradable packaging the answer to the food’s climate change problem?
13 March 2017 | By Kaunas University of Technology (KTU)
KTU researchers are creating biodegradable food packaging materials, which, in addition, will also keep food fresh for longer...
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App note: Detection of squalene and squalane origin with flash elemental analyser and delta V isotope ratio mass spectrometer
This application note assesses the chemical differences between squalane from shark liver oil and squalane from olive oil, and how the differences can detect origin and adulteration...
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How modifying fat content in soybean oil improves efficiency
17 February 2017 | By Institute for Basic Science
A discussion of the process behind editing two genes that contribute to the fat contents of soybean oil using the new CRISPR-Cpf1 technology...
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Confectionery supplement
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
