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The truth behind CBD labels
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
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Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
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2020 EU project to develop alternative proteins
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
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Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
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Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
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Video: Brand Integrity and Big Data in the Food & Beverage Industry
Your most valuable company asset is your brand and variations in product quality and safety concerns can have a major impact on your image.
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British grown baked beans become possibility
Scientists at the University of Warwick are using the latest DNA mapping techniques to allow British farmers to grow one of the UK’s favourite foods.
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3D meat printer company raises $6 million for development
Redefine Meat is developing plant-based, animal-free meat using industrial 3D printers and expect the results to have a huge impact on the meat market.
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Validated analytical workflow facilitates routine determination of pesticides in food samples
Thermo Scientific Pesticide Explorer workflow provides food testing laboratories with a robust testing solution for analysing multi-class pesticides.
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Plant-based protein innovations within the formula category
We discussed Nature’s One novel approach of using organic pea protein in baby and toddler formulas with the company's CEO, Jay Highman.
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Cell-based/cultured meat, poultry and seafood alliance formed
Companies looking to bring cell-based/cultured meat, poultry and seafood to restaurants and retail shelves in the US have formed an alliance.
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TOMRA Food introduces new sorting machine for potatoes
The TOMRA 3A improves upon its predecessor in every way: higher capacity, green potato detection, simpler to use, and easier to maintain.
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Elea Devex Industrial Pulsed Electric Field assisted freeze-drying trials
In 2019 Elea brought their PEF Pilot system into Devex to trial Pulsed Electric Field assisted freeze-drying on strawberries.
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3D printing: A new frontier of food
Sci-fi fans may recall Star Trek’s Replicator machine, capable of turning any molecule into a meal. While this may seem very futuristic, Darcy Simonis explains how 3D printing could soon change the way we manufacture food.
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Are protein bars the new cake?
Protein supplements have become a cupboard staple, according to health brand, Myprotein, which has launched a series of low sugar, high fibre protein bars.
