Chain reaction A taste for clean label The automatic choice Cold storage
The sweetest feeling The secret of successful reformulation Top of the crops Future sustainability of pesticides A taste for trouble Taints – and what can be done about them
A thirst for success RC Cola’s 107-year legacy and its plans for the future Play it safe Managing food chain hazards Compliance with a competitive edge The future of detection revealed
Articles in this issue include a look behind the scenes at a top European supplier of processed fruit, the street food trend and a step by step guide to food hygiene.
Articles in this issue include a look at the latest technology for new beverages, the success of confectioners through the years, and a look at the hazards of chemical contamination.
A taste for technology From humble beginnings, Sensient Technologies has become a flavour and ingredients phenomenon. Here, CEO Kenneth Manning reveals the secrets the secrets of the company’s rise to success. New nuggets of knowledge Low fat, deep frozen snacks with a coating that stays crispy when microwaved may sound like an impossibility. But the […]
All the glitters Following recent media attention on an edible cake glitter, Sandra Cox, of Cornelius Group, sets the record straight Ratty’s refections Richard Ratcliffe works the room at this year’s Foodex Don’t get knocked for six The latest BRC Global Standard for Food Safety contains a number of significant changes, as Richard Leathers and […]
The pressure’s on (HPP, that is) The need for new processing and preservation techniques has never been greater. Campden BRI experts Craig Leadley and Edyta Margas explain. Time to lighten up What does the future hold for plastic milk bottle packaging? James Crick, business development director at Nampak Plastics, reveals all. Good health Vitafoods Europe […]
Ratty’s reflections As Queen Elizabeth II prepares to commemorate her Diamond Jubilee, Richard Ratcliffe turns back the clock Running scared Food safety expert James Cook reveals the questions most frequently asked of a third-party laboratory…and the answers. How to avoid fallout from frozen asset Cold storage plays an essential part in food manufacture but downtime […]
Farmers square up for EU cage fight 1 January this year signalled a new era in egg production as a ban against the use of battery farm cages came into force. However, 13 out of 27 EU member states have refused to make the necessary changes. Time to turn over a new leaf? Just weeks […]
Ratty’s reflections Richard Ratcliffe looks back at the last 12 months, and to the future… Microsopy When it comes to dealing with foreign body incidents, it’s important to act quickly, but not overreact, says Dr Mike Edwards. Preservatives Why changing consumer attitudes towards synthetic and natural additives is both a driver and a barrier for […]
Sweeteners Will stevia live up to the hype? Having gained EU approval, food innovation consultant Alice Pegg goes in the search of the answer to the all-important question. You batter believe it New research projects at Campden BRI are helping to shed light on the functionality of bakery ingredients. Dr Sarab Sahi explains. Regulatory update […]
Rattys’s reflections Industry stalwart Richard Ratcliffe offers an inimitable view on an array of industry topics. This month, it’s sausages… The eyes have it In a never-ending quest for commercial success, product benchmarking and consumer research have never been more important. Janetta Hylands, of Campden BRI explains. Spicing up school dinners Herb and spice company […]
Revealing the power of perception Cindy Beeren, head of sensory and consumer at Leatherhead Food Research, examines the various influences of consumer purchasing. Staying powder Bénédicte Pascalie, marketing manager for Cargill Flavour Systems, explains the thinking behind the company’s latest flavour concept… A net of complex issues The Food and Drink Federation’s director of sustainability […]