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Content provided BY Merck KGaA, Darmstadt, Germany

Food microbiology standard and guideline amendments and revision: ISO 11133 and ISO 16649

This article will cover the latest amendments of the ISO 11133:2014 and the revised ISO 16649 part 1:2018 for enumeration of Escherichia coli in the food chain.

Content provided BY Givaudan

Givaudan Kitchen Ingredients – meeting consumer demand for clear and clean labelling

“Naturalness” is one of the most important drivers of purchase and consumption and it is also one of the key factors consumers identify that makes a product trustworthy.

Content provided BY Almond Board of California

How innovative almond products are defining the future of snacking

Almonds have become a cornerstone of the global snacking market on the strength of an array of positive attributes, including their versatility, sensory properties, nutrient profile and compatibility with consumer trends. Attracted by these attributes,...

Content provided BY Merck KGaA, Darmstadt, Germany

Media for indicator organism testing: do convenient alternatives stand up to traditional methods?

Your choice of culture media for microbial testing has an impact on storage, handling and the reliability of your results. Let us guide you through.

Content provided BY Lactalis Ingredients

Dairy proteins: complete proteins for versatile nutritious and tasty applications

Driven by consumers’ beliefs and increasing awareness of the health benefits associated with protein consumption, the global protein ingredients market is expected to reach $48.77 billion by 2025, growing at a CAGR of over 7% from 2016 to 2025.

Content provided BY Givaudan

Exploring new vanilla growing regions in Madagascar

Expanding Madagascar’s vanilla production into new growing regions beyond the traditional Sava area could bring many benefits.

Content provided BY John Bean Technologies (JBT)

JBT: Making bottle filling a strategic priority to meet customer demands on efficiency and hygiene

Manufacturers of food and beverages packed in glass and plastic bottles face a range of mounting pressures. Hygiene and food safety requirements are increasing at the same time that cost per unit is becoming more and more critical, driving companies to...

Content provided BY Stevial®, a naturally inspired brand

Stevial: Creating a short, European supply chain to meet demand for healthy, natural sweeteners

Food and beverage manufacturers face a relatively-new, increasingly-intense market force. Delivering great-tasting products at the right price is no longer enough. Today’s consumers want products that are low in sugar, healthy and use naturally-derived...

Content provided BY Ecolean AB

Don’t let the details fool you – to make sustainable packaging decisions, you need the full picture

Companies that have an interest in being successful in their investments for a more sustainable future really need to get their environmental facts straight.

Content provided BY John Bean Technologies (JBT)

How continuous processing helps premium juice brands scale up efficiently and enhance quality

Worldwide demand for high-quality, premium fruit and vegetable juices and purees has risen sharply over the past decade, turning once-tiny beverage startups into sizable, fast-growing businesses. This has created challenges as companies try to scale up...

Content provided BY Department for International Trade

UK food and drink companies keeping up with consumer trend towards healthier choices

The UK is internationally renowned for its excellent food and drink sector with a global reputation as an exporter that upholds values of quality, reliability and transparency. From historic brands with long traditions, to companies at the cutting-edge...

Content provided BY Blendhub

#CloudBlending: Building an agri-food community around powder blending as a service

The agri-food industry faces big challenges. Globalized supply chains established in recent decades have resulted in high levels of food loss and waste at a time when the world’s growing population is putting a strain on resources. This challenge demands...

Content provided BY Dow Food Solutions

How food producers can cater to flexitarians

Changes in consumer dietary choices are expanding the market for meat-free products. A growing number of omnivores are cutting back on meat, creating a new class of flexitarians. People in this group want high quality vegetable protein-based products...

Content provided BY Tate and Lyle

Formulating with tapioca clean-label functional starches

Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving...

Content provided BY UAS Labs

What it takes to make heart healthy functional foods: The story of LRC

Condition-specific probiotics backed up by clinical trials remain rare. Heart health strain LRC is an exception that has created multiple functional food opportunities.

Promotional Features

Food microbiology standard and guideline amendments and revision: ISO 11133 and ISO 16649

Givaudan Kitchen Ingredients – meeting consumer demand for clear and clean labelling

How innovative almond products are defining the future of snacking

Media for indicator organism testing: do convenient alternatives stand up to traditional methods?

Dairy proteins: complete proteins for versatile nutritious and tasty applications

Exploring new vanilla growing regions in Madagascar

JBT: Making bottle filling a strategic priority to meet customer demands on efficiency and hygiene

Stevial: Creating a short, European supply chain to meet demand for healthy, natural sweeteners

Don’t let the details fool you – to make sustainable packaging decisions, you need the full picture

How continuous processing helps premium juice brands scale up efficiently and enhance quality

UK food and drink companies keeping up with consumer trend towards healthier choices

#CloudBlending: Building an agri-food community around powder blending as a service

How food producers can cater to flexitarians

Formulating with tapioca clean-label functional starches

What it takes to make heart healthy functional foods: The story of LRC

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