Features
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.
Business news, Food safety, Ingredients, New products, Packaging
Consistent dough production
Achieving consistent dough production in large volume bakeries.
Meat the demand for natural convenience
The top three considerations when choosing preservatives for processed meat products, according to Lex Borghans, category manager MU meat and culinary at Corbion Purac.
Food safety, Ingredients, Packaging, Regulatory, Sustainability
Freeze frame
The market for freeze dried fruit and vegetables is shifting. Andy Ducker, CEO of Chaucer Foods, explores…
Breakfast snackification
Companies with ambitions in breakfast should not rule out NPD ideas as consumer habits are changing, writes Julian Mellentin, director of New Nutrition Business.
Business news, Food safety, Ingredients, New products, Packaging, Sustainability
Shelf life best practice
Isabel Campelos, senior technical advisor (food safety) at Leatherhead Food Research, explores the interplay of shelf life and packaging.
Business news, Food safety, Ingredients, New products, Packaging, Regulatory, Sustainability
Recycling packaging… and the food?
The creation and poor management of surplus food has been identified as a vast problem throughout Europe.
Sports beverages go mainstream
How do soya protein isolates can help overcome the formulation issues with high-protein drinks?
Let’s get digital
Myths of short runs and poor quality are in the past when it comes to digital labelling. Simon Smith, MD of CS Labels, discusses the benefits of digital printing, many of which reach deeper than sticky labels…
It’s all coming up caramel
According to market research, 2013 saw in the region of 26,000 new food and beverage products containing natural colours launched to the global market as part of the ‘clean label’ trend.
Business news, Food safety, Ingredients, New products, Packaging, Sustainability
Amsterdam summit highlights challenges
Some key challenges were discussed in the European edition of the Sustainable Foods Summit.
Cutting portions, cutting costs
Snacking may have received bad reviews in recent decades, but all that is changing with consumers adopting a more balanced and healthy approach to mini-meals. Consumers crave convenience and are migrating away from ‘big is better’.
Putting thermal processing to the test
A new test kitchen enables food processors to test cooking and chilling systems.
Effective condition monitoring
As companies look to reduce costs, key considerations include optimising asset utilisation, reducing waste, lowering energy consumption and maximising uptime.