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Sustainability and biodiversity in sugar beet fields

Content provided BY Südzucker AG

Fostering biodiversity together

Fostering biodiversity in and around sugar beet fields as an important commitment for a more sustainable future.

The booming healthy snacking market

Content provided BY Eurial Ingredients & Nutrition

The booming healthy snacking market

Eurial I&N has created a new high-protein pancake concept to illustrate the booming healthy snacking market.

Taste, texture and nutritional attributes of alternative protein products

Content provided BY Griffith Foods

Nourishing future generations with alternative proteins

Winning consumers over on flavour, texture and the nutritional quality of alternative proteins are just some of the challenges facing the burgeoning sector. As consumer demand rises, how can manufacturers continue to innovate and deliver?

Sustainable packaging testing

Content provided BY Reading Scientific Services Limited

Testing times for sustainable packaging

New legislation, consumer pressure and product differentiation are all reasons to rethink packaging with sustainability in mind. But it still needs to be fit for purpose. David Wright, RSSL’s packaging technical specialist, explains how packaging testing...

Reconciling Emotions & Rationality – A Consumer of Two Minds

Content provided BY Südzucker AG

Reconciling Emotions & Rationality – A Consumer of Two Minds

In today’s complex world, which is becoming increasingly affected by climate change, energy and resource consumption as well as the drive for better nutrition, more and more consumers re-evaluate their own behavior.

Ingredion: New insights into what drives plant-based meat preferences

Content provided BY Ingredion

Ingredion: New insights into what drives plant-based meat preferences

With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of sustainably...

Angeoboost: Take umami taste of condiments to the next level

Content provided BY Angel Yeast Extract – Savoury Ingredients

Angeoboost: Take umami taste of condiments to the next level

After the crisis of the global epidemic, being healthy is of an unprecedented level of importance for everyone. Among the importance, meals are related to everyone's daily life. This global health crisis has also changed our preferences for food...

The production of milk alternatives

Content provided BY Krones AG

The production of milk alternatives

Plant-based drinks are currently one of the most promising beverage categories – certainly in the European and North American markets. In recent years, consumers have begun to rethink their nutritional choices. Avoiding animal products in daily nutrition...

How shelf-life testing can benefit NPD

Content provided BY Reading Scientific Services Limited

How shelf-life testing can benefit NPD

Making shelf-life requirements an integral part of NPD from the very beginning can save valuable time and money. Rob Griffiths, Technical Specialist at Reading Scientific Services Ltd (RSSL), explains how.

Decoding plant proteins to build the ideal alternative protein product

Content provided BY Symrise

Decoding plant proteins to build the ideal alternative protein product

Plant proteins continue to gain momentum. Soy, pea, mycoprotein, algae … the list is growing, and growing fast. Whether driven by health, the environment, animal welfare, or a combination of concerns, many consumers want to embrace plant-based protein...

Unlocking pathways to healthier snacks

Content provided BY Solina

Unlocking pathways to healthier snacks

Consumers are demanding more and more from their snacks. Today, healthier, better-for-you snacks are an emerging market as consumers seek out products that deliver an improved sense of general wellbeing. In this environment, significant opportunities...

UK HFSS legislation: How to approach reformulation effectively

Content provided BY Reading Scientific Services Limited

UK HFSS legislation: How to approach reformulation effectively

Reformulating HFSS products ahead of planned UK legislation is technically challenging, but analytical testing can help brands confidently navigate the process. Carole Bingley, technical specialist at Reading Scientific Services Ltd (RSSL), explains.

Sustainable palm oil is on everybody’s lips

Content provided BY The Sustainable Palm Oil Choice

Sustainable palm oil is on everybody’s lips

The past couple of weeks have seen a lot of action around the issue of sustainable palm oil, as more and more people and organisations have become aware and have sought out solutions.

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.

Flexible for the future

Content provided BY SIG

Flexible for the future

SIG, a leading systems and solutions provider for aseptic carton packaging, discusses why agility and flexibility are more imperative than ever for the food and beverage industry and not just a result of the pandemic.

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