news
Beverage flavouring systems market grows
The beverage flavouring systems market has been witnessing exponential growth over the past few years.
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Flavours & colours
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Exploring alternative techniques for reducing sugar content in dairy products
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
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Naturals in food: facts, myths and perceptions
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
news
Change in consumer behaviour leads to higher demand for potato starch
New study projects that the potato starch market is expected to reach more than US$ 8,800 million by the end of 2019 in terms of value.
news
High demand of vanilla beans result in market growth
The global vanilla bean market is expected to grow at a CAGR of 4.7% in terms of volume over the forecast period 2018-2027.
news
Milk thistle supplement sales soar in 2018 and are expected to grow further
Sales of milk thistle supplements surpassed 890 tons in 2018 and are estimated to grow at over 6% year-on-year in 2019.
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Demand and revenue growth for oral clinical nutrition supplements
According to a new research study, demand for oral clinical nutrition supplements continues to surge, with global revenues set to witness growth in 2019.
news
New report finds that the ready-to-eat soup market is expected to grow
A new research report predicts that the global ready-to-eat soup market will grow at an estimated CAGR of 5.9% during the period 2017-2022 and exceed a value of US$ 750 million by the end of 2019.
whitepaper
Application note: Aroma in High Fat Foods by Thin Film(TF)-SPME-TD-GC/MS
Food product flavours are routinely monitored for quality, authenticity, and safety. Analysis may also be necessary due to off flavour or odour complaints. Aroma and flavour profiles are unique and consist of a large number of compounds spanning a wide range of concentrations, polarities, and functional groups and complicating the…
news
Glanbia Nutritionals presents diverse portfolio of snacking solutions at ProSweets 2019
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
video
Elea Pulsed Electric Fields Snacks – greater yield and new opportunities for chips and fries
Elea made this film to show you how Elea Pulsed Electric Fields work on snack applications, potato processing and vegetable processing, how you can collaborate with them and how their SmoothCut™ PEF systems can benefit your snack business.
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Hitting that sweet spot
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
whitepaper
Moisture analysis options for snack food manufacturing
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
whitepaper
Determining phenols in whisky by SBSE-GC/MS & LVI-GC/MS
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
