Smile gluten, you’re on camera!
Researchers in Spain have created a new biodetection system which can identify the presence of gluten using your mobile phone in less than two hours.
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Researchers in Spain have created a new biodetection system which can identify the presence of gluten using your mobile phone in less than two hours.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.