November 2011
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
New regulations on the labelling of foodstuffs containing gluten are soon to come into force. Barbara Hirst, RSSL laboratory manager (DNA and protein), examines the implications.
FIE preview
In its 25th anniversary year, organisers are all set to welcome Food Ingredients Europe to Paris later this month.
Science matters
In the second of the series of cut-out-and-keep fact sheets, the IFST explores the issues surrounding salt.
This back issue is free to read.
