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Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
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…
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
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.
Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
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…
New Food asked experts Cristina Nanni (CN) and Max Green (MG) from Informa’s Agribusiness Intelligence for their take on the UK frozen food sector.
Like a fast-moving tide, the management of water is quietly but quickly emerging as a significant risk for the food manufacturing industry in the UK. Companies may be unaware of the ever-increasing water management obligations under the EU Industrial Emissions Directive, which industry experts believe will be maintained in UK…
Bernd van der Meulen and Maria Antonietta Ruggiero look at the current state of play, and discuss the direction in which they’d like to see the current framework evolve.
In recent times, the dairy processing equipment market has innovated, introduced new product lines and worked fervently to meet the ever-incrementing demand for all dairy products. The dairy processing equipment market is faced with challenges that arise from increased competition, infusion of high technology and the need to keep up…
Consumers are becoming more health conscious when it comes to oils and fats, perhaps due to increased awareness from conferences, research and media outlets focusing on the impact of fats and oils. The result is that the edible oil industry, specifically refineries, is having to join the discussion and even…
In Sitka, Alaska - a town of 9000 where 20% of the economy depends directly on wild salmon - there’s a well-known coffee shop decorated with images of fishing. The Highliner Coffee Shop sells a coffee mug printed with a Sanskrit quote: “To judge a thing one must know the…
