Features
Tried and not bested
Tritordeum products are available in 10 countries in Europe and making headway in others. Food & Drink Technology discovers why the Netherlands is the latest to join the phenomenon of this sustainable cereal…
Strengthening minds
Clean labelling and transparency are coming to the forefront of manufacturer’s minds as the more
conscious millennial and Generation Z consumers accumulate buying power and assert a greater influence on market trends…
IBIE 2019 preview
The stage is set for the 2019 International Baking Industry Exposition (IBIE).
Where’s the beef?
Laura Clews looks at the growing movement of cell-cultured meat and the ethical and moral issues, as well as the importance of technology and intellectual property, in this area.
Chemical reaction
Dr Mark Wareing discusses the use of preservatives in soft drinks.
Food safety, Ingredients, Packaging, Processing, Sustainability
Ensuring conformity of packaged food
Daniela Verhaeg explains how food manufacturers can integrate advanced product inspection technologies into their production processes to ensure consistency and repeatability at all times.
Business news, Food safety, Ingredients, Packaging, Regulatory
Team work
Martin Walder explores the improved productivity and increased safety benefits associated with cobotics.
Eyes on the prize
“We eat first with our eyes” is a saying with various origin stories. However, it doesn’t really matter who said it first, because modern science has proven that it is true. Miguel Campos explains how important it is for food manufacturers to engage consumers with the right packaging
Business news, Ingredients, New products, Packaging, Sustainability
Adapting to change
Stephen Harding looks at how the food health revolution is affecting the food processing industry
Food safety, Ingredients, Packaging, Regulatory, Sustainability
The look of love
There are few who would dispute that good looking products sell better than those that have lesser visual appeal. This is certainly true in the food sector, which is why a relatively modest investment in food depositors and dispensing systems can pay big dividends. Steve Benton explains
The stevia story
Mary Quinlan looks at the problems associated with RA purity and how these can be overcome with certain sweeteners
What’s the occasion?
Dr Dagmar Ortlepp and Paul O’Mahony look beyond the beverage and explore how drinking occasions are boosting innovation
Business news, Food safety, Ingredients, New products, Packaging
A question of cost
Changing the price, recipe or look of an existing product can never be taken lightly. Decisions should be rooted in a full consideration of consumer implications and an understanding of alternative solutions, explains Emma Gubisch.
Food safety, Ingredients, Packaging, Regulatory, Sustainability
Redefining functionality
Lucy Brice discusses the new age of functional ingredients, and why food and drink products now should be all encompassing to cater for increasingly demanding consumers.
Business news, Food safety, Ingredients, New products, Packaging, Sustainability