Microplastics Find Their Way Into Our Blood
Every so often we read of a disturbing piece of research because of the implications it has for the health of the population. It is […]
FOOD SCIENCE AND TECHNOLOGY
Water Activity In Food
Water is a fundamental component in food, both in terms of maintaining food quality, its preservation and minimizing microbial spoilage. Water activity (aw) is a […]
Lady Gaga Oreos – What Ever Next?
So, you’ve seen the hype this January about the new Lady Gaga Oreos – they’re fun, endorsed by the great celebrity and seem to just […]
Diamond-Like Carbon (DLC) Coatings
Diamond-like carbon (DLC) coatings are increasingly used in various applications, including food processing equipment, due to their hardness, low friction, and biocompatibility. In the context […]
Silane-Based Coatings For Food Contact Use
Silane-based coatings are used in food applications due to their properties such as anti-fogging, anti-bacterial, and hydrophobic characteristics. Various silane formulations are approved for food […]
The Purification Of Whey Proteins
Whey protein is an important ingredient. Whey is used for a range of food applications including gel formation, bolstering the nutritional status of foods and […]
What Is Molecular Gastronomy?
Molecular gastronomy you might say. Well indeed! It seems like a fix between cuisine, cooking and chemistry and to a great extent it is a […]
Fluoropolymer Coatings For Food Contact Use
Fluoropolymer coatings are widely used in food processing due to their non-stick properties, chemical resistance, and ability to withstand high temperatures. Several fluoropolymer coatings are […]
Why You Need Meal Prep
Meal prep as its become known to many might sound a but urban if not urbane but it’s one of the best ways to have […]
Plant-Based Fermented Beverages: Benefits?
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
The AOAC Analytical Methods for Measuring Dietary Fiber
The analytical methods for measuring dietary fibre are regularly scrutinised with the view of making sure they remain compliant with current thinking on this valuable […]
You Want A Meat Alternative But It Doesn’t Taste Right!
Meat alternatives continue to be developing at quite a pace. There’s an almost overwhelming number of options available to product developers given the the large […]
Food Safety For Meat Alternatives
So food safety for meat alternatives might not seem the most jazzy title but if you want a reasonable shelf-life and no upset stomachs then […]
Table Potato Packing
Table potato packing is a crucial step in the post-harvest handling of potatoes, ensuring that the crop reaches consumers in optimal condition. The process involves […]
The Processing of Fried Pellet Snacks
We always enjoy snack foods even the fried ones and their manufacture should not be a mystery to anyone involved in their production. Perhaps the […]
The Issue Of Powder Clumping And Caking
Powder clumping is a pain for anybody making food or pharmaceutical products! In fact it has other terms too including caking and agglomeration but whatever […]
Frying Tonight!
Frying foods in hot oil has been a common cooking practice for all those looking for crispy textured and highly flavoured foods. The rapid and […]
Flocculation
One of the fundamental processes of downstream processing of biomolecules is the separation of insoluble material from soluble material. It is regularly used in wastewater […]
What is Asset Performance Management?
Asset Performance Management (APM) is a holistic approach to managing and optimizing the performance of an organization’s physical assets throughout their lifecycle. The goal of […]
What is Risk-Based Maintenance?
Risk-Based Maintenance (RBM) is a maintenance strategy that prioritizes maintenance activities based on the level of risk associated with the failure of a particular asset […]