The European Savoury Ingredients Market in 2026
The European Savoury Ingredients Market represents a critical and dynamic segment of the broader food ingredients industry. It encompasses a wide array of products that […]
FOOD SCIENCE AND TECHNOLOGY
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. […]
What is Clean Label?
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 […]
The Similarities Between Osmolarity And Osmolality
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 […]
The Nature of Polyols
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
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
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
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). […]
Gotta Deal With Microplastics
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: An Overview
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, […]