Features
A natural outcome
The European commission published new guidelines on colouring foods, which became effective from 1 January 2014.
Eyes on the prize
Peter Burgess, head of consumer and sensory science at Campden BRI, looks at what makes a new product succeed or fail, and how better to guarantee success on the shelf.
Business news, Food safety, New products, Packaging, Sustainability
A clean slate
Lindsey Bagley explainsLindsey Bagley what is driving the science behind new ingredients
Business news, Food safety, Ingredients, New products, Packaging, Regulatory
Product labelling – all change
The food and drink industry is facinAllergen Testingg one of the biggest changes to food labelling legislation for a generation.
Business news, Food safety, Ingredients, Packaging, Regulatory, Sustainability
Naturalness rules
As foods and beverages with a clean label are becoming the standard rather than the exception, flavour suppliers are being asked to formulate convincing natural solutions.
Is it what is says on the tin?
Ahead of the EU Food Information Regulation that comes into effect in December 2014, Clare Wood, owner and founder of Technical Expectations and a member of IFST’s Food Law Group, explains exactly what content labels will require
Business news, Food safety, Ingredients, New products, Packaging, Regulatory
Zooming in on potential problems
Mike Edwards, microscopy manager at Campden BRI, reveals how modern miscroscopy can help troubleshoot a range of industry dliemmas
Bowing to beer pressure
Ian Slaiding, analytical laboratory manager at Campden BRI, reveals how brewers can best meet both regulatory and quality requirements
Business news, Food safety, Ingredients, New products, Regulatory
Labelling the future
Innovation is changing the face of the entire print industry, says Jules Lejeune, managing director of European self-adhesive labelling association FINAT
Why size (and shape) really does matter
In the food and drink industry, the physical properties of the individual components of food and drink affect the taste, texture, appearance, stability, processing behaviour and functionality of the final product.
Business news, Food safety, Ingredients, New products, Regulatory
Facing facts on factory hygiene
Hygiene issues have always been important in the food industry – but in recent years their role in underpinning safe food production has been highlighted by their inclusion as a major part of HACCP prerequisites.
Food safety, Ingredients, Packaging, Regulatory, Sustainability
Chain reaction
Dr Chris Knight, head of agriculture at Campden BRI, explains the importance of safeguarding the links in the food chain
Top of the crops
The protection of plants from pests and diseases is vital. So too is the future sustainability of pesticides. Dr Richard Stanley, principal agronomist at Campden BRI, explains
Food safety, Ingredients, Packaging, Regulatory, Sustainability
New line brings sardine success
Getting sardines neatly arranged in a can sounds as though it should be simple enough – but, in reality, it involves an advanced technological process, says Cabinplant.