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With global concerns about food quality and safety on the rise, it is crucial that manufacturers and regulatory bodies have robust analytical instrumentation and methods to ensure accurate results. View our webinar to learn the best process for sample preparation and analysis and the right tools and techniques for the…
25 September 2018 | By Agilent
The flavour and aroma of food and beverages is key for perception and acceptance by the consumer. Gas Chromatography with Mass Spec detection is an effective tool to determine most of the key compounds involved and is finding increased adoption in recent years due to new techniques in sampling the…
A baguette bought from Pret a Manger at Heathrow terminal 5 killed a schoolgirl with sesame allergies on a plane from Heathrow to Nice.
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content...
Those milk moustaches are a stroke of marketing genius. Just seeing them through the years evokes the health benefits of milk, from its proteins and calcium to its fortified vitamins. What we never see, however, is the growing global concern over the amount of antibiotic residuals that can be found…
The Master Brewers Association claims that people drink beer with their eyes. If a beer has a nice big head of foam and no haze, most drinkers think those are the telltale signs of a good brew. For many beers, these attributes are highly desired, but brewers are the first…
Manufacturers are under more pressure to produce food without increasing their factory footprint. Speeding up cooking processes using technology such as Steam Infusion can dramatically increase productivity without compromising the end product. See the graph below demonstrating how the speed of heating 1,000kg in a 2,500kg kettle changes depending on…
Did you know manual handling and weighing of ingredients costs bakeries up to 1% of turnover? Traditional mechanical handling and pneumatic conveying solutions fail to deliver the flexibility food companies require. Consequently, we rely on people to complete arduous weighing tasks in harsh, dusty working environments. Fortunately, the robots are…
Unilever has announced it will be launching its vegan Hellmann's Mayonnaise in the UK, having successfully brought it to the US market in 2016.
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
Acrylamide is thought to be produced during the roasting process associated with coffee production...
This week's recall roundup from the UK and North America includes sandwiches, muffins, broccoli and noodles...
The company described the protein as delivering ‘an excellent flavour and texture’, claiming it is ‘easy to handle and highly versatile’.
This week's roundup of recalls in the United Kingdom and North America...
