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The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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Technology & Innovation
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Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
news
Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
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Gene editing: A legislative update
Siân Edmonds and Katrina Anderson of Osborne Clarke provide an update on UK regulation surrounding gene editing, as the UK begins to drift away from the EU in terms of how it governs this new technology.
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US approaches to animal welfare: the reality
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
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Food industry automation – a silver lining of the pandemic
Food tech writer, Pramod Bandara, shares some recent developments in automation that have helped food companies tackle the challenges of recent years.
news
Hard seltzer brand serves up something new
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
news
Big names commemorate World Water Day
In honour of World Water Day, PepsiCo and Keurig Dr Pepper have both announced a number of new innovations, investments and partnerships to help become more sustainable in their water use.
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Accelerating product development and innovation in plant-based meat
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
whitepaper
Application Note: Mineral oil hydrocarbons in food by LC-GC-FID analysis
Automated LC-GC/FID determination and reporting of MOSH and MOAH in Food and Packaging extracts following DIN EN 16995:2017-08
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High Pressure Processing is beneficial, states EFSA
High-pressure processing of food can effectively destroy harmful microorganisms and causes no extra food safety concerns compared to any other treatment, the EFSA has claimed.
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Sustainable solar oven can cook without coal or firewood
A concept design has been created for a sustainable solar powered cooking system that has the potential to allow rural communities to cook without coal or firewood.
webinar
QC of infant food – robust & efficient analysis of nutrients, additives, and contaminants
Infant formulas and baby food must meet clearly defined nutritional requirements and quality standards.
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Solar panels grow crops in desert by pulling in water vapour
The future of solar panels is not just to provide electricity in a sustainable way, but potentially food too.
