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The vegan cheese market is expected to continue its steady growth given the unabating trend of veganism fuelled by consumer awareness of its associated health benefits and animal welfare concerns.
Global demand for frozen crustaceans has increased significantly in recent years and the trend is expected to continue, according to a recent report.
HMS has acquired Henley Bridge Ingredients Ltd which will continue to be run by the existing management team.
Simon Flanagan from RSSL discusses what PPDS companies need to consider ahead of the introduction of Natasha's Law.
The Hindu community are calling for an apology from Whole Foods for not disclosing on its labels that some of its products contained gelatin.
According to a new study, the fructose market is steadily rising due, in part, to the rising health awareness among consumers.
As part of Sainsbury's ‘Future Brands’ initiative, the supermarket is providing a platform for new, innovate and natural foods.
A new legislation has been announced that will require food businesses to include full ingredients labelling on pre-packaged foods.
With the frozen bakery additives market expected to witness significant growth, a new report shows the top five trends impacting the market.
A mid-term review on the European soft drinks industry shows a significant reduction in average sugars from 2015-2017.
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
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.
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.
Taste, texture and appearance are all key quality attributes that determine the success of a snack food in the market. Testing of the product during the manufacturing process for moisture, oil, seasoning and color is important to ensure final product consistency and "freshness". In addition, minimizing acrylamide formation in potato…
The QuEChERS method has been shown to be practical for pesticide clean up and extraction on a number of different sample types and is increasingly being used on more difficult matrices. Unfortunately, this process is a manual, multi-step process that can be time consuming and yield variable results.
