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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Product Development
news
Project uses traits of macadamia tree to guide sustainable nut production
The macadamia tree is said to be a ‘sustainability giant’ of the plant world, thanks to its inherent ability to optimise its water use and sequester carbon from the atmosphere.
news
European project looks to advance insects-as-food market
With current insect demand mainly stemming from migrant communities and niche markets, trade in insects-as-food is limited in Western countries, which the ValuSect consortium hopes to expand.
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MasoSine Certa pumps match consumer appetite for superfoods
As anyone who has been tracking the shopping habits of millennials will reveal, avocados are now among the most popular superfoods.
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Bakery benefits from Certa Sine pump in viscous product application
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
whitepaper
Whitepaper: How IIoT can improve performance in mash filtration
Optimizing consumption of raw materials & plant performance through opportunities in combination with Industrial Internet of Things IIoT technologies.
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Acceptance of cultured meat increases with information
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
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Adult influences inspire baby food and snack innovation, reveals insights
Innova Market Insights has reported influences in baby food and snacks such as vegan claims, additive-free claims and organic claims.
video
From a healthy tradition to pure profitability
Dynamic Crossflow Filters helped chicken extract producer eliminate filter aids, ensuring a clearer liquid product with lower OPEX and higher yield.
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Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
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Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
article
Diversifying with natural, alternative sweeteners
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
news
Study demonstrates safety of 3-Fucosyllactose as a nutritional ingredient
A recent Dupont safety assessment of the biotechnologically produced human milk oligosaccharide 3-Fucosyllactose (3-FL) has demonstrated the safe use for food and dietary supplements in infants.
webinar
Application of Instrumental Texture Analysis Within The Food Industry
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
news
ADM to expand European production of non-GMO protein concentrate
The growing appetite for plant-based products has driven ADM to expand its European production of non-GMO protein concentrate.
