article
Umami: the 5th taste
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
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Flavours & colours
news
FoodSaftey4EU answers FAQs on food additives
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
article
Alternative proteins: The road to commercial success
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
news
AI gets 95 percent on wine tasting test
Scientists at NIST in the US are developing new ways to train AI and have tested it by subjecting it to a complex wine exam, which it passed with flying colours.
news
Making green chile roasting…greener
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
webinar
Breathe easy: Reducing the effects of food dust on people, product and process safety
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
news
Chewing gum that kicks sweet cravings now being developed for children
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
article
Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
article
Creating delicious-tasting cannabis products
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
whitepaper
Whitepaper: Kjeldahl vs. Dumas – small overview and comparison
Learn how the Dumas method differs from the Kjeldahl method in nitrogen and protein determination, as well as the benefits of the LECO 828 and 928 series in food and feed analysis.
whitepaper
Application Note: Improved yoghurt aroma analysis by Solvent-Assisted SBSE
Aroma compounds are determined in fatty high matrix foods by solvent-assisted SBSE coupled with Liquid Desorption-GC/MS, and sensory notes compared
news
Is the food sector overruling important human instincts?
A new research study suggests that humans possess surprising nutritional intelligence that influences our eating habits...but is the modern food sector making us turn away from our instincts?
article
Measuring the product experience
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.
news
Electric chopsticks aim to eradicate high sodium diets
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
article
How important is colour management in food and drink?
New Food finds out how food producer anona ensures colour consistency in its products and why measuring and managing colour is so crucial for food and beverages.
