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How can naturalness improve trust in meat and poultry products?

Content provided BY Solina

How can naturalness improve trust in meat and poultry products?

Meat manufacturers are tackling an increasing number of challenges. People are both consuming less meat and demanding more of the products they do buy. Price and taste, while still critical to buying decisions, are no longer the sole drivers of consumer...

Wales sets its sights on ‘green shoots’ vision

Content provided BY Welsh Government

Wales sets its sights on ‘green shoots’ vision

Collaboration across industry, government and academia has served Wales well; its food and drink industry is recognised the world over for excellence, quality, innovation and provenance.

Sugar reduction: more than just a number

Content provided BY Reading Scientific Services Limited

Sugar reduction: more than just a number

Replacing sugar with alternative ingredients may not be new, but it remains a driving force in product development

Effective iron, but no bad taste: AB-Fortis

Content provided BY IFF

AB-Fortis: Having iron taste good

AB-Fortis: for easy iron fortification. Benefit from this microencapsulated iron with a high concentration and low dose. Suitable for many different applications

Why palm oil is a go-to option for reformulation projects

Content provided BY Golden Agri-Resources

Why palm oil is a go-to option for reformulation projects

From the requirement to remove industrial trans fats through to pressures to control costs, there is always a need to change product formulations without negatively affecting sensory properties.

Getting to grips with texture in vegan product development

Content provided BY Reading Scientific Services Limited

Getting to grips with texture in vegan product development

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.

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