Kei Apple
Kei apple (Dovyalis caffra) is widely accepted in Southern Africa as a suitable fruit for wider cultivation. It belongs in the same genus as ketembilla […]
FOOD AND DRINK
Sauvignon Blanc: Origins, Characteristics, and Production
Sauvignon Blanc is one of the world’s most popular and distinctive white wine grape varieties, celebrated for its vibrant acidity, fresh flavors, and aromatic intensity. […]
Basmati Rice
Basmati rice is an absolute requirement for any Indian curry. In fact we recommend only purchasing this from a solid reputable Indian source. In most […]
What drives consumer preference for soy milk?
The market for soymilk in Europe, the USA and Far East Asia is now main stream, not least because of the burgeoning rise in obesity, […]
Considering Enzymes in Baking
Enzymes play a pivotal role in the baking industry, significantly enhancing the quality, consistency, and efficiency of baked products. These biological catalysts are proteins themselves […]
Titanium Dioxide: Hero or Villain?
Titanium oxide, also known as titanium dioxide (TiO2), is a versatile compound that is widely used in various industries, including the food and beverage industry. […]
Non-Viable Probiotics
The non-viable probiotics are the inactivated and dead cells of probiotic bacteria and are part of the group of postbiotics. These include materials such as […]
What are Stearins?
Stearins, also known as stearic acid triglycerides, are solid fractions derived from fats and oils, particularly from animal fats and certain vegetable oils like palm […]
Algal Oils: Composition, Properties, and Uses
Algal oils, derived from various species of algae, are a rich source of lipids with a diverse range of applications. These oils have garnered significant […]
Oblate Powder
Oblate powder, also known simply as oblate, refers to thin, edible sheets traditionally made from rice starch. These sheets are used primarily in Japanese cuisine […]
You Had Prebiotics And Probiotics Now Get Ready For Postbiotics
Postbiotics have been shown in the last 25 years to be as important as prebiotics and probiotics but they have not received the same level […]
Dietary Fibre Definitions In The EU
Dietary fibre is an important nutritional consideration. The dietary fibre definitions in the EU have been revised both in terms of definition and measurement over […]
What are Non-Starch Polysaccharides?
Non-starch polysaccharides (NSPs) are a major part of dietary fibre and can be measured more accurately than total dietary fibre. Also known as non α-glucans, […]
Issues Surrounding the Handling of Dairy Food Powders
Introduction We are confronted with an ever-increasing demand for convenience food products. These are foods that are designed now in helping us maintain a healthy […]
What is Water Soluble Soybean Polysaccharide (SSPS)?
Water soluble soybean polysaccharide (SSPS) is a useful dietary fiber extracted from the cell walls of soybean cotyledons (Cui, 2001). A commercially useful source is […]
Disodium Guanylate (E627): Overview, Manufacture, Uses, Safety, and Regulatory Considerations
Disodium guanylate (chemical formula: C10H12N5Na2O8P), often abbreviated as E627 in the food industry, is a flavor enhancer. It is a disodium salt derived from guanylic […]
Inspirational Food and Drink Events at the NEC 2022
After nearly two years of lock down because of the COVID-19 it feels great to be allowed out again. This year the hot spot will […]
Chilling Injury in Fruits and Vegetables
One of the leading issues in the supply chain for tropical fruits and vegetables is chilling injury. It occurs to produce when they are deliberately […]
Gac (Momordica cochinchinensis)
When you explore Vietnamese, Thai, Cambodian and Laotian cuisine you are more than likely to see recipes featuring Gac. This is a fruit, a type […]