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Top food tech tips
Leading food technologists share their knowledge on developing healthy and innovative products that appeal to consumer wants and needs.
New strategies for salt reduction
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Technical challenges to reducing sugar
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Nanotechnology under the microscope
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Putting the WOW into low fat foods
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Spotlight
  Natural mouthfeel is key for reduced-calorie formulations: GivaudanSwiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not... |
 Reformulation drive risks dairy sector damage, Dairy UK warnsUK trade body Dairy UK has called on the nation’s government to do more to communicate the... |
 ABF’s ingredients division needs self-improvement: AnalystAssociated British Foods (ABF) is on track to deliver strong, full-year growth, however, high raw material costs... |
