Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.
The ingredients arm of food manufacturing giant Arla Foods says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
Mondelez India has announced that even more Cadbury products in the country will bear the Cocoa Life logo, promoting sustainable cocoa farming throughout the country.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
It’s hoped the fortification of flour in the UK will reduce neural tube defects among new born children as the UK follows the US and Australia in adopting the policy.
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
Fast and effective safety screening for the ready-to-eat meal industry
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.