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Brochure: The right ingredients for your success
Whether you are looking for a particular separator, clarifier, decanter, filter press, or dryer, we offer a range of solutions and services.
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Ingredients
whitepaper
Whitepaper: Low Chlorate Disinfection
Increased levels of chlorate in different foodstuffs and drinks, a chemical that can be harmful to the health, are forcing the industry to rethink.
webinar
Meat fraud, an old crime with some new twists
Professor Chris Elliott examines the many different ways that meat fraud can manifest itself, revealing some of the methods that can be deployed to deter the fraudsters.
article
New Food Issue 2 2019
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
news
Food Standards Scotland launches food allergy alert service
The service gives the option to receive specific alerts about issues involving any of the key 14 allergens.
news
Breaking down blockchain barriers
Greenfence launches world’s first self-serve enterprise blockchain solution at GFSI Conference 2019.
whitepaper
Gut bacteria influences our health from birth onwards
How the microbiome develops during childhood has repercussions for the rest of our lives. It influences our risk of developing allergies, intestinal illnesses and becoming overweight. Nutrition plays an important role from the outset. Polysaccharides in breast milk – human milk oligosaccharides (HMO) – can promote a healthy intestinal flora.
article
Ingredients In-Depth Focus 2019
In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.
article
Towards healthier meat products
Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
article
Cannabis-related patent filings in the f&b market – who’s ahead of the game?
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
article
New Food Issue 1 2019
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
webinar
The safety and integrity of rice production
Rice, wheat, and maize are the world’s three leading food crops; together they supply over 40% of all calories consumed by the entire human population. Of these three major crops, rice is the most widely consumed food crop for people in the developing world. It has been estimated that over half…
news
A ‘bran’ new way to preserve using natural ingredients
Researchers are developing new ways to replace synthetic antioxidants and use natural waste products, such as bran, in preserving healthy food for longer.
article
Hitting that sweet spot
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
article
Unlocking additional value from soybeans via the circular economy
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
