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Be a good sport

Rene Meester discusses the rise of lactoferrin in sports nutrition.

Posted 12 April 2016

Filter out

Food & Drink Technology looks at the use of Eaton filtration solutions in the production of Georg Hiebl distillery’s award-winning distillates.

Posted 15 March 2016

From fresh to frozen

Bühler Sortex optical sorting technology plays a dual role at Pinguin Foods in Norfolk, UK, to safeguard pea production.

Posted 12 February 2016

Get control over ice cream coatings

Applying the right emulsifiers in the right way can make a world of difference to chocolate and compound ice cream coatings, says Palsgaard’s Arne Pedersen, product and application manager, bakery and confectionery.

Posted 14 January 2016

Thirst for flavour

Chris Whiting, category manager – beverages at Synergy, explores opportunities to create a point of difference in the beverage market.

Posted 16 November 2015

Meat treats

Capturing convenience in meat products, by Steve Mott, technical director – proteins, ADM.

Posted 18 September 2015

Ancient times meet 21st century tastes

Jill Frank, food scientist and food industry expert at UL, takes a closer look at some of the ancient grains currently enjoying a revival.

Posted 29 July 2015

Raise the bar

Selecting the ideal bar line to ensure quality and efficiency, Bosch Packaging Technology’s Daniel Bossel, product manager primary packaging, and Frank Jansen, product manager confectionery.

Posted 17 June 2015

Safe from scandal

Regular checks along the production chain can prevent meat scandals, explains Alexander Flath, division manager sales at SGS Germany.

Posted 14 May 2015

Sugar reduction

Food & Drink Technology spoke to Mary Mitchell, application scientist at PureCircle, to find out more about the challenges faced by the dairy industry today when reducing sugar in yogurt.

Posted 19 March 2015