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When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
A report has suggested that the current healthy eating trend is damaging the environment, with avocados, quinoa and coconuts all part of the problem.
A report has detailed possible novel packaging technologies in order to help extend the shelf life of foods and beverages...
This week’s recall roundup from the UK and North America includes failure to mention milk content on labels and potential salmonella contamination.
After adding lots of hand-held refractometers last year, PCE Instruments have recently launched a new tabletop Abbe refractometer that stands out by its high accuracy (4 decimal places).
Researchers from Europe and the USA have discovered how zinc can protect against oxidative stress - a main reason for low life expectancy.
A project involving 25 scientific institutions from Germany and Europe is investigating, among other areas, food substance mixtures for toxicity.
A recents study has shown that fermented dairy products, such as cheese and yogurt, could provide protection against heart attacks.
Water used in processing seafood contains proteins, peptides, fats and micronutrients and could be used in food production, or even as a pre-prepared stock.
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
The addition of refined fibre to processed food could be detrimental to human health, with research suggesting it could lead to liver cancer.
When FoodTech opens its doors from 13 to 15 November 2018 at the MCH Messecenter Herning, the trade fair will be complemented by the IFC World Congress, an international conference that focuses on the reuse of water in the food industry...
Pret a Manger has decided to introduce full labelling on its products, despite current regulations meaning it is not obliged by law to do so.
Acrylamide is an amide-type organic compound that can be formed by cooking or processing food at elevated temperatures (especially starch-rich compounds such as potatoes and cereals)...
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