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Analysis

  • 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,...

  • October’s top news stories

    Conagra Brands completed the acquisition of Pinnacle Foods for $10.9bn, and Nestlé USA has partnered with three start-ups. Foodprocessing-technology.com wraps-up key news stories from October 2018.

  • Inside Food: Issue 27

    In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more.

  • 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...

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