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Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
Cadbury has lost a legal battle that looked to protect the exact shade of purple used to wrap chocolate bars and tablets.
Researchers have identified a new structure inside corn which could help future improvements in the production of biofuel.
SKF has asked that in a world where proactive food safety has become essential and hygiene takes top priority in asset design, what if one potential source of contamination is coming from bearings in the proximity of food zones?
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
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…
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…
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
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…
China’s Economy in 2017 saw accelerated growth for the first time in seven years, in which consumer expenditure contributed the most to the GDP (ie, 58.8 per cent). The Fast Moving Consumer Goods market showed recovery, which suggest that Chinese consumers’ needs are still not being fully met. Kantar Worldpanel’s…
Annette Waage Jung, Innovation & Product Development Manager, Q-Meieriene. Civil engineer, has attended IFC twice and submitted products for judging, including fermented products, processed cheeses.
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.
