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One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
21 July 2020 | By
Patrick McNamara is Technical Specialist Manager at Intertek.
Andy Muirhead, ALS Microbiology, explains how to choose the most appropriate microbiological specification for your specific product.
Analyse grains, powders, pellets, pastes, slurries and liquids with little to no sample prep required.
In response to the COVID-19 pandemic AOAC INTERNATIONAL has activated an accelerated program to evaluate test kits for detecting coronavirus on surfaces.
Determine flour water absorption, dough development time and other dough mixing parameters quickly.
A growing number of food producers have digital systems in place for track and trace, quality management and supply chain management.
Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.
Biocatalysts Ltd product brochure contains our standard available enzyme range.
This technical bulletin provides an overview of how enzyme modified cheeses are produced and how combination of proteases and lipases can change their flavour profile.
This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.
We help the grain industry feed the world nutritiously and economically by providing analysis for compostion, functionality and safety.
Perten Falling Number is the only validated instrument capable of running the World Wide Standard method for measuring alpha-amylase activity.
The FT 9700, FT-NIR spectrometer is suited for a wide array of applications and samples in the animal-feed and food industries.
Analysis of raw meats, process optimisation, and verification of finished meat products incorporate universal calibrations that cover thousands of sample types.
