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  • Behind the process: emulsifiers and blending

    Emulsifiers are ubiquitous in food products because they help otherwise unmixable ingredients blend together. – making salad dressings, ice cream and cream cheese smooth. Jim Banks speaks to Michelle Maynard,...

  • Food allergies: catering to consumers

    It has been estimated that around 20% of the UK are living with food allergies or intolerances. Reactions can range from a slight upset stomach to severe, life-threatening conditions, meaning...

  • Innovating on packaging in the poultry aisle

    Worldwide poultry production sits at a colossal 111,000 thousand tonnes a year and it’s predicted to increase by 24% over the next decade. There’s no doubt that poultry is a...

  • Grab-and-go: why cheese is the new healthy snack

    According to food and drinks experts Zenith, worldwide cheese snack consumption grew 4.5% in 2017 to an estimated 472,000 tonnes. Pamela Kokoszka looks at the latest in cheese snack innovation...

  • August’s top news stories

    BASF acquired Bayer’s global vegetable seeds business, and PBH acquired a 62.6% stake in Yorkshire Valley Farms. Foodprocessing-technology.com wraps-up key news stories from August 2018.

  • July’s top news stories

    Royal DSM has introduced a new enzymatic solution and Unilever has completed sale of its spreads business. Foodprocessing-technology.com wraps-up key news stories from July 2018.

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