June 2012

• 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 first products boasting such a claim are about to hit the market…
• Keeping the wheels of industry well oiled
  Gearing up for the right lubricants is not always a smooth process says John Sander, vice-president of Lubrication Engineers.
• Breath of fresh fare
  When it comes to fresh produce, the right equipment is key to unlocking market share, says Robert van Mol, product manager at Bosch Packaging Technology.
• Getting your fats straight
  When it comes to calculating meat fat content, the need for accuracy has never been more critical.
• Big benefits of biomass
  Andrew Lyle, managing director of Locogen, explains why biomass heating systems are particularly suitable for food and drink manufacture.
• Science Matters
  The IFST looks at genetic modification.

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