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Issue #5 2016 – Digital version

14 October 2016 | By

In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...

Innovating under pressure: the influence of soft factors in the diffusion of novel technologies

14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University

Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…

Robot chefs are here, and they’re cooking lunch

11 August 2016 | By Roy Manuell

Join food industry leaders to ponder what food processing will look like at the “Food Manufacturing 2030 Conference” at the National Centre for Food Manufacturing, Holbeach, UK on Thursday 13th October.

Extrusion: Pasta the traditional way

26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group

In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.

Cricket pasta – the edible insect revolution is served

22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely

For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.

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