The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.
List view / Grid view
The ingredients arm of food manufacturing giant Arla Foods says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
For consistent quality products, digitalisation is key in the next generation of consumer-packaged goods industry.
The Mettler-Toledo Product Inspection Open House (6-7 Oct 2021) is an exclusive event for food and pharmaceutical manufacturers and Co-Packers.
Good Inspection Practice: Six Steps to Preventing Physical Contamination – a free seminar on Thursday 7th October, 8am and 2pm BST
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
Fast and effective safety screening for the ready-to-eat meal industry
Understanding the science behind the health benefits of fermented foods