Technical Papers

586 Results

Listeria Monocytogenes Control Report

Listeria Monocytogenes Control Report

Hawkins Food Ingredients Group | 22-Oct-2012 | Case Study

The purpose of this study was to evaluate the survival and/or growth of Listeria monocytogenes inoculated onto frankfurters formulated with four Hawkins...

Strategic Nutrition for Diabetes

Strategic Nutrition for Diabetes

Strategic Nutrition for DiabetesFortified Foods And Beverages Can Help Target DiabetesManufacturers are turning to Fortitech for help in meeting the demands...

Be the first to taste the vanilla revolution

Be the first to taste the vanilla revolution

Solvay | 08-Oct-2012 | Application Note

Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring...

Horphag

Pycnogenol for Sports Nutrition

Horphag Research | 08-Oct-2012 | Research Study

Pycnogenol® French maritime pine bark extract is a unique and potent antioxidant poised to take your food and beverage product to the next level. The award...

Sensus

Fiber trends

Sensus | 02-Oct-2012

In response to a growing consumer awareness around healthy eating, many multinational food companies are reducing the amount of sodium, sugars and trans...

At-Line NIR Meat Analysis using the NDC InfraLab

At-Line NIR Meat Analysis using the NDC InfraLab

NDC Infrared | 24-Sep-2012 | Technical / White Paper

At-Line analysis delivers quantifiable time and cost benefits to meat further processors measuring fat, moisture, protein or collagen content for quality...

Drive productivity & improve quality in NPD

Drive productivity & improve quality in NPD

Information not available | 17-Sep-2012 | Technical / White Paper

Do you recognize these challenges in New Product Development? Monitoring, management and reporting of business data is crucial to ensure regulatory compliance...

Barley beta-glucans and functional foods

Barley beta-glucans and functional foods

Valens Int. d.o.o. | 14-Sep-2012 | Technical / White Paper

Barley beta-glucans are dietary fibre with ability to form viscous water solutions. Modern technology enables preparation of concentrated sources of barley...

Natural Taste Consulting

Natural Taste Consulting: From science to solution

Natural Taste Consulting | 07-Sep-2012 | Technical / White Paper

Food preservation is a method applied to prevent spoilage that commonly occurs through either the growth of microorganisms in food products or oxidation...

The future of oral nutrition supplements?

The future of oral nutrition supplements?

Arla Foods Ingredients Group P/S | 02-Sep-2012 | Research Study

A new UHT stable Whey Protein Concentrate has been launched that could revolutionize the way oral nutrition supplements are produced and consumed. Increasing...

Sucrose esters, not a ‘sweet’ solution

Sucrose esters, not a ‘sweet’ solution

Sisterna B. V. | 01-Sep-2012 | Technical / White Paper

Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a relatively new extension to the line of emulsifiers available...

How to select the right hydrocolloid?

How to select the right hydrocolloid?

Brenntag Holding GmbH | 22-May-2012 | Technical / White Paper

Hydrocolloids are widely used in the food industry and offer a range of desired functions such as thickening, gelling and stabilisation. With guar gum...

New White Paper: Understanding FSSC 22000

New White Paper: Understanding FSSC 22000

SGS Systems & Services Certification | 01-May-2012 | Technical / White Paper

The new FSSC 22000 standard is one of the most comprehensive approaches to a food safety management system. The aim of the white paper is to help food...

Sucrose esters: Emulsifier and much more

Sucrose esters: Emulsifier and much more

Sisterna B. V. | 01-May-2012 | Technical / White Paper

Sucrose esters of fatty acids, commonly known as sucrose esters, are a relatively new extension to the line of emulsifiers. Apart from emulsification they...

NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS

NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS

SGS Systems & Services Certification | 01-May-2012 | Technical / White Paper

The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of...

Food Packaging Design and Manufacture

Food Packaging Design and Manufacture

SGS Systems & Services Certification | 01-May-2012 | Technical / White Paper

The new complimentary white paper provides an overview of the Food Safety Management Systems and Food Packaging Design and Manufacture Standards: ISO 22000,...

Bone and muscle maintenance with wheat proteins

Bone and muscle maintenance with wheat proteins

Tereos Starch & Sweeteners Europe | 16-Apr-2012 | Technical / White Paper

The benefits from protein intake on muscle and bone growth or maintenance is officially recognised by EFSA. Meripro® contributes to muscle build up and...

Increasing the value of soy milk.

Increasing the value of soy milk.

Palsgaard | 05-Mar-2012 | Technical / White Paper

Increasing the value of soy milk.Soy milk has been part of the Asian diet for centuries and changing consumer needs have increased the market. The new...

Pea and meat, a ‘swell’ story

Pea and meat, a ‘swell’ story

Cosucra Groupe Warcoing SA | 21-Feb-2012 | Data Sheet

Swelite® and meat, it’s already a long ‘swell’ story. As producers of meat, poultry and fish products, you need different sources of functional ingredients,...

Danisco

Sense the freshness

Danisco | 17-Jan-2012

Freshness is priority number one for bread-buying consumers. With DuPont™ Danisco® bakery enzymes, you can crack the freshness code. Our solutions maintain...

Solvent-free Canola Protein Production from BioExx

Solvent-free Canola Protein Production from BioExx

BioExx Specialty Proteins Ltd | 05-Jan-2012 | Technical / White Paper

Historically, solvents such as hexane are required to produce protein from oilseeds like soy and canola. BioExx Specialty Proteins has eliminated this...

How to select the right ingredient?

How to select the right ingredient?

Brenntag Holding GmbH | 28-Nov-2011 | Technical / White Paper

When developing a new product, selecting the right ingredients is a complex task. Brenntag has developed a systematic approach which facilitates ingredient...

Meriva®: 29 fold more bioavailable

Meriva®: 29 fold more bioavailable

In a new human pharmacokinetic comparative study between Meriva® and a standardized curcuminoid mixture, Meriva® has shown to be 29 fold more bioavailable...

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