Why Does My Pasta Turn Brown?
A blessing and a curse to be honest when it comes to pasta! If it’s about preserving colour over shelf-life or ensuring the consumer enjoys […]
FOOD SCIENCE AND TECHNOLOGY
What’s Up With Mechanically Separated Meat?
Mechanically separated meat (MSM) has courted controversy for nearly 50 years now but it still remains a food material that is often used in patties, […]
How Nanoscale Iron Powder is Used in Food and Beverage Packaging
Nanoscale iron powder, also known as iron nanoparticles or nano-iron, is a form of iron powder composed of tiny particles with diameters on the nanoscale […]
Controlling A Dairy Fermentation
The quality of yogurt depends on two key factors – texture and flavour. These are sensory parameters which relate to the acceptance of all fermented […]
New Dietary Fiber Labelling Laws In The USA To Improve Consumption
In 2018 we reported on the dietary fiber labelling laws that existed at that time. New dietary fiber labelling laws in the USA mean that […]
Measuring Carbon Dioxide Gas In Fermentation
Carbon dioxide is a gas that is produced during wine and beer fermentation. It is the result of a series of metabolic processes where yeasts […]
What Is Acrylamide And How Is It Produced?
Acrylamide is one of the nastiest chemicals to be found in food. For a start it is odourless and forms a colourless crystalline monomer but […]
Getting to Grips with Quality Assurance
Quality assurance (QA) is a key element to improving customer trust in the manufacture of goods and services. It is primarily about ways to prevent […]
Differential Scanning Calorimetry (DSC)
Differential Scanning Calorimetry (DSC) is a thermal analysis technique widely used in material science, chemistry, biology, and pharmaceuticals to study the thermal properties of materials. […]
The Process of Manufacture of a Pet Food
Pet food is divided into various basic types. These include dry, semi-moist or intermediate moisture, as well as frozen dessert types and canned foods. The […]
The Power Of 3D Printing Your Food
There is a new technology on the block: 3D Printing. The whole concept is such that a number of businesses are trying out the technology […]
Pectins: Structure And Uses
Pectins are complex plant heteropolysaccharides in the plant cell wall which are vital in cell structure and functioning. They are found in all the higher […]
The Preparation Of Extruded Foods
Extrusion is now a standard processing method for preparing a wide variety of consumer products. Extruded foods are one particular application of this particular technology […]
Pepperoni: The Ultimate Meat Topping
When you think of pepperoni then you are probably thinking of those thin meat discs so beloved of pizza eaters. And yes ! It is […]
Dairy Proteins Drive Medical Nutrition
In 2020, the COVID crisis is raging throughout the world but the issues of other medical conditions including are still with us. In the world […]
The Health Benefits Of Black Garlic
Black garlic offers a culinary experience which is very different from raw or cooked garlic and is increasing in popularity as an ingredient. It’s a […]
Stockpiling results in increased food waste
One of the main consequences of the Coronavirus epidemic worldwide has been the stockpiling of essential goods. This has resulted in increased food waste. Whilst […]
The Consumer Goods Forum
The Consumer Goods Forum is an independent global parity-based Consumer Goods network. It brings together the CEOs and senior management of around 650 retailers, manufacturers, […]
Sustainability And Flexible Packaging: Is It Feasible?
Flexible packaging has certainly come under the spotlight as governments and industries tackle climate change and sustainability. The European Union and the USA too for […]
Getting a Handle on Analysis of Vitamin D in Food
Analyzing vitamin D in food is crucial for ensuring its nutritional content and adequacy in diets. We can make vitamin D through light exposure of […]