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A new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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Flavours & colours
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The best of alcohol, but without the headache
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
whitepaper
Application Note: Comparing the chemical profiles of plant-based and traditional meats using GC/MS-based metabolomics
This app note describes untargeted GC/MS based metabolomics approach to comparing chemical profiles of plant based meat alternative and grass-fed ground beef
news
Does beer taste better in a can or a bottle?
Researchers have delved into the age-old debate of whether beer tastes better out of a can or a bottle, and the answer is not so straightforward.
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Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
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Application Note: LECO BT4D GCxGC comprehensive evaluation of scotch whisky
Comprehensive Evaluation of Scotch Whisky Aroma Profiles using SPME GCxGC-TOFMS
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Honey: Much more than a sweetener
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
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Whitepaper: Fast LECO GC-TOFMS and hydrogen carrier gas
FAST GC-TOFMS and Hydrogen Carrier Gas: An Enhanced Solution for the Analysis of Citrus Essential oils using the LECO BT GCTOFMS
news
Food colouring may “damage” the human gut
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
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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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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.
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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.
