news
IFT annual Food Disruption Challenge competition launched
The Institute of Food Technologists (IFT) have launched the IFTNEXT Food Disruption Challenge Competition in search of a winner to receive $25,000.
List view / Grid view
New product development (NPD)
article
From barks to bonbons
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
article
Food additives: consumers’ queries answered
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
article
Innovative approaches to old favourites
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
article
A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
news
Redefining product quality and power usage in frozen food processing plants
Every business wants to produce the finest quality products at the lowest possible cost. Every business wants to reduce energy consumption to save money and help protect the wider environment.
news
Eagle Product Inspection to Display Advanced Detection and Fat Analysis Solutions at InspeccionaLIVE in Barcelona
For the first time, Eagle Product Inspection will show its advanced inspection capabilities in Spain, during the inspeccionaLIVE event, 20 November-22 November in Barcelona at the Hotel Porta Fira.
article
Confectionery production insights from Maestrani
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
news
New concept at FoodTech puts knowledge in focus
When FoodTech – northern Europe’s largest expo for food technology – opens its doors from 13 to 15 November 2018 at MCH Messecenter Herning, it will be for the first time ever with the knowledge hall Tech City, which highlights innovation, networking and the most up-to-date knowledge in food technology...
news
Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
news
Coca-Cola eyes CBD market
"We are closely watching the growth of non-psychoactive CBD as an ingredient in functional wellness beverages around the world," says beverage giant
news
Hellmann’s to tap into vegan trend
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.
article
A finger on the pulse
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…
news
Cutting cream cheese-making process from 20 hours to 30 minutes
The company described the protein as delivering ‘an excellent flavour and texture’, claiming it is ‘easy to handle and highly versatile’.
news
IFT presents innovation awards to three companies
“Now in its 12th year, the Food Expo Innovation awards program is a showcase for amazing advancements in our profession,” said Coleman.
