The Strengths and Weaknesses Of Food Price Caps
When grocery prices surge, politicians often reach for a familiar emergency tool: price caps. The logic is simple and politically powerful. If families are struggling […]
FOOD SCIENCE AND TECHNOLOGY
What is the concept of the ‘living lab’?
The concept of the “living lab” refers to an approach to innovation, research, and problem-solving that places users and real-life environments at the centre of […]
Why are paper towels so popular on affiliate marketing sites?
Paper towels are so popular on internet marketing sites like Amazon because they sit at the intersection of everyday necessity, convenience, and bulk buying economics. […]
The Value Of Proanthocyanidins
Proanthocyanidins, often referred to as condensed tannins, are a class of polyphenolic compounds widely distributed in the plant kingdom and especially abundant in certain fruits, […]
Using GMP For Manufacturing Quality In The Food Industry
Good Manufacturing Practice (GMP) has become a cornerstone of quality assurance in the modern food industry, underpinning the systems that ensure products are safe, consistent, […]
How to smoke fish?
Smoking fish is a controlled dehydration and flavoring process that uses salt curing and low-temperature wood smoke to preserve and aromatize the flesh. Below is […]
Antimicrobial Packaging Comes Of Age
Antimicrobial packaging refers to a class of food, pharmaceutical, and consumer-goods packaging systems designed to inhibit the growth or survival of microorganisms on the package […]
Making Cardboard Attractive For Packaging Bottles!
In the packaged beverages and liquid consumer goods industries, PET bottles dominate primary packaging due to their favourable strength-to-weight ratio, clarity, recyclability and compatibility with […]
The European Savoury Ingredients Market in 2026
The European Savoury Ingredients Market has always represented a critical and dynamic segment of the broader food ingredients industry. It encompasses a wide array of […]
Exploiting High-Moisture Extrusion (HME) For Plant-Based Meat Analogues
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 As A Food Process
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 […]
The New and Emerging Packaging Trends for Salty Snacks
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 […]
The Toxins of Bacillus cereus: Cereulide
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 […]
Yeasts as Postbiotics
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 Replacers In Dairy Foods, Sauces And Dressings
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 in the Food Industry – Enhancing Efficiency, Optimization, and Decision-Making
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 […]
Fat Replacers in Baked Goods: Roles and Challenges
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 Really Takes Off!
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 […]
Are UPFs the Enemy? Why Ultra-Processed Foods Are Not Inherently Bad
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 […]
Case Study: FoodWrite Ltd – Developing a Noodle Snack Pot
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. […]