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How shelf-life testing can benefit NPD

Paid for and 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

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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

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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

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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

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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?

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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

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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

Paid for and 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

Maintaining ingredient quality in an uncertain world

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Maintaining ingredient quality in an uncertain world

Faced with COVID-19, Brexit and volatile global tariffs, the need for manufacturers to plan for supply chain disruption has never been so important

Effective iron, but no bad taste: AB-Fortis

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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

Paid for and 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

Paid for and 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.

2021: A Year For Proactive, Holistic Nourishment

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2021: A Year For Proactive, Holistic Nourishment

2020 changed consumer preferences in many ways. Faced with an unexpected threat to their wellbeing, consumers are taking a more proactive approach to the nourishment

Flexible for the future

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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.

Riding the next wave of alternative protein

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Riding the next wave of alternative protein

Plant-based fish and seafood products look set to be the next big thing in alternative protein but they present unique challenges for manufacturers

Vanilla: the sweet taste of sustainability

Paid for and in partnership with ADM

Vanilla: the sweet taste of sustainability

Vanilla’s delicate taste and enticing aroma make it one of the world’s most popular flavors, and a good fit for everything from ice cream to beverages

Adding new sparkle to

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Adding new sparkle to "Health & Wellness" in beverages

For several years now, the macro trend “Health & Wellness” has become the new normal for a large group of consumers – people who demand healthy products that meet the challenges of a balanced diet and lifestyle.

Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

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Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

The rise of plant-based protein

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The rise of plant-based protein

Consumer demand for plant-based foods is on the rise – and at a significant rate. In 2019, the total retail market for plant-based foods was worth nearly $4.5bn, and dollar sales have grown by 31% over the past two years, compared with just 4% for total...

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