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Identifying consumer preference segments in NPD
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
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Ingredients
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Plain packaging could cut drinks industry profits by $300 billion
Plain packaging has been a legal requirement on all cigarettes sold in the UK since May this year. But how would the same kind of ban affect the food and drinks industry?
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Allergens: a look at sulphur dioxide and sulphites
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
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Home-grown microbes make for a better tasting sausage
The quality of your sausage has much to do with how it began its fermentation process, a team of Italian researchers has discovered.
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Issue #6 2017 – Digital Version
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
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Sugar content in best-selling cereal to be halved in one year
New reductions announced by Kellogg's will mean that between 2017 and 2018 the amount of sugar in Coco Pops will be cut in two, news welcomed by sugar-reduction campaigners.
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Barley varieties and their terroir add to the flavour of beer, study finds
Previously selected more for its suitability to the malting process than a taste-changing ingredient, barley may be on the cusp of a renaissance.
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Traceable brew: World first as Irish brewers put beer on blockchain
The march of blockchain conquered new territory this week with the announcement that a brewery has used the technology to make one of its beers and ingredients fully traceable.
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No more forest will go to cocoa, biggest producing nations pledge
Two countries that together produce more than two-thirds of the world's cocoa have agreed to tackle deforestation through a strict framework.
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Making it personal: The biggest food and drink trend of 2018
Personal food is being trumpeted as one of the biggest food trends of 2018. And it certainly sounds trendy enough. But what does it really mean? Precipice Design's CEO Julie Jenson Bennett talks us through it.
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Keychain allergen detector to put food retailers on the spot
Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.
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World’s food import bill to reach near-record levels
The cost of importing food is expected to soar by 6 per cent this year, reaching the second highest since records began.
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Luxury truffle cultivated in UK as climate change threatens its habitat
One of the world's most expensive ingredients has been successfully harvested in the UK, Cambridge University scientists have confirmed.
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Ingredients In-Depth Focus
This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?
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Issue #5 2017 – Digital Version
In this issue: an in-depth look at food analysis, consumer expectations about food fraud, the perks of buying local produce, food hygiene's dirty secret, and much more...
