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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations, sustainable clean label products. Three experts from Cargill discuss how to manage these natural alternatives...
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Could solar-dried papaya relieve malnutrition in Ethiopia?
A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Orthorexia: Why our relationship with food is so important
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
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Researchers create “Double Pyramid” to encourage better eating
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
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Study: Analysis of pulse flour gelatinization
In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.
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Study: Cooking and cooling behaviour of puddings
In this case study, the properties of vanilla pudding mixes, esp. starch gelatinisation and consistency, were investigated under various conditions.
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Application Note: Starch analysis with the Brabender ViscoQuick
This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).
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Manual: Production of meat analogues through HME
This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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Recall Roundup: Foreign objects, Salmonella, and undeclared allergens…
This week's Recall Roundup features a Salmonella alert from a big UK retailer, as well as several foreign object related recalls and undeclared allergen alerts.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
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Food tribes must find common ground to solve hunger and climate change
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
