Growing consumer awareness surrounding artificial colouring has meant that customers now demand colours that are achieved safely and naturally. Sonia Sharma talks to Lycored to find out about their solutions...
Following the allergy related death of a Pret a Manger customer in 2016, an inquest has found that six related cases of allergic reactions had been logged in the year...
Functional foods range from protein ice cream to beauty beverages, and are standard products with added ingredients that claim to offer positive health effects beyond that of basic nutrition. Sonia...
As the number of vegans increases, the industry and consumers are having to quickly learn how best to cater to the diet. Sonia Sharma finds out more about what both...
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,...
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.
In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more.
While Seafood Week celebrates trying new fishy recipes for consumption, it also raises concerns about the ethical process of fishing. How sustainable can we make the fishing industry?
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...
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...
