High-moisture extrusion (HME) is a thermomechanical processing technology primarily used to create dense, fibrous structures from protein-rich formulations. It is most widely associated with plant-based […]
Grinding is a fundamental process in the food industry, used to reduce the size of solid food particles to achieve a desired texture, consistency, or […]
Salty snacks are highly popular in many countries and it seemed relevant to look at new and emerging packaging trends for salty snacks in North […]
Bacillus cereus produces several clinically relevant toxins that fall into two main categories: emetic (vomiting-type) toxins and diarrheal toxins. These toxins differ in structure, mechanism […]
Yeast, long celebrated for its roles in baking, brewing, and fermentation, has gained increasing attention in the field of probiotics due to its unique biological […]
Fat is a crucial component in food, providing not only energy but also functionality in terms of texture, flavor, and mouthfeel. In dairy foods and […]
Manufacturing Execution Systems (MES) have become integral to modern industrial operations, serving as the crucial link between high-level enterprise resource planning (ERP) systems and the […]
Fats (lipids) are among the critical constituents in many baked goods (cakes, biscuits, cookies, laminated pastries etc.). Their roles are manifold: Aeration / Leavening / […]
Vacuum frying is an innovative technique that allows food to be fried at lower temperatures and pressures than traditional atmospheric frying. This method offers several […]
In recent years, the term “ultra-processed foods” (UPFs) has become a flashpoint in public health debates, with headlines, documentaries, and even policy proposals framing them […]
FoodWrite Ltd is a business specializing in the development and private-label manufacture products. The company serves UK-based and international retailers, convenience brands, and health-food startups. […]
Clean label ingredients refer to food components that are simple, natural, and easy to understand by consumers. The clean label movement is driven by growing […]
Osmolarity and osmolality are both measures of the concentration of solute particles in a solution, but they differ in how that concentration is expressed. Here’s […]
Polyols, also known as sugar alcohols, are a type of low-digestible carbohydrate used widely as sugar substitutes. They’re neither true sugars nor alcohols chemically, but […]
Bitter blockers (also called bitterness suppressors or modulators) are ingredients used to reduce or mask bitterness in food, beverages, and pharmaceuticals. They are crucial in […]
Stevens’ Power Law is a fundamental principle in psychophysics that describes the relationship between the magnitude of a physical stimulus and the perceived intensity of […]
Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]
The biotechnology of dealing with microplastics—tiny plastic particles less than 5mm in size—is an emerging and rapidly developing field. It focuses on biological solutions to […]
Microemulsions are thermodynamically stable, isotropic mixtures of oil, water, and surfactants, often with a co-surfactant. They are typically in the size range of 10–100 nm, […]
Food microgels are a new form of generating texture and stability in a range of products, of creating new delivery systems for flavour and nutraceuticals. […]
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