Technical Papers

650 Results

Big surprises in Ipsos survey of 6000 flexitarians

Big surprises in Ipsos survey of 6000 flexitarians

Content provided by IFF | 30-Nov-2020 | White Paper

Flexitarians in 9 countries give a meal-by-meal account of their preferences. Discover what it takes to make plant-based part of every meal in our groundbreaking...

Expanding the value of beverage through wellness

Expanding the value of beverage through wellness

Content provided by IFF | 19-Nov-2020 | Research Study

Fermentation and live cultures contents in food are perceived by consumers as healthier because these provide a wellness halo while Covid-19 is accelerating...

Clean-label Umami and Kokumi solutions

Clean-label Umami and Kokumi solutions

Content provided by Kerry | 12-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

The next generation of food and drink is here

The next generation of food and drink is here

Content provided by Barry Callebaut Food Manufacturers | 10-Nov-2020 | White Paper

More than ever, consumers look to brands who share their values to justify their choices. Food and drink should not only be tasty, but nutritious and good...

Deep-dive into improving packaging line efficiency

Deep-dive into improving packaging line efficiency

Content provided by Sidel Group | 03-Nov-2020 | White Paper

Ever wondered what is the best way to improve your packaging line performance? Learn about the ins and outs of line regulation and accumulations in 3 steps:...

Protein analysis in plant-based meat alternatives

Protein analysis in plant-based meat alternatives

Content provided by BÜCHI Labortechnik AG | 02-Nov-2020 | White Paper

Kjeldahl, the reference method for total nitrogen and protein determination, can be easily and reliably used for evaluation of plant-based meat alternatives....

Plant extracts and natural preservation

Plant extracts and natural preservation

Content provided by Corbion | 27-Oct-2020 | White Paper

Manufacturers have lately turned to natural compounds, including plant extracts, aiming to replicate (as nearly as possible) the functionality provided...

Top 10 Global Food & Beverage Texture Trends

Top 10 Global Food & Beverage Texture Trends

Content provided by CP Kelco | 16-Sep-2020 | White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Free guidebook to proximate analysis of food

Free guidebook to proximate analysis of food

Content provided by BÜCHI Labortechnik AG | 20-Apr-2020 | White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

This is how you can improve ROIs with instructions

This is how you can improve ROIs with instructions

Content provided by SwipeGuide | 16-Mar-2020 | White Paper

OPI. Changeover time. 5S. CILT. First-time-right. All of these are crucial metrics for efficient processing and packaging procedures.
Is it possible...

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

Content provided by BÜCHI Labortechnik AG | 09-Dec-2019 | White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Webinar Case Study – Editorial Webinar

Webinar Case Study – Editorial Webinar

Content provided by William Reed | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

Webinar Case Study - Merck KGaA, Darmstadt, Germany

Webinar Case Study - Merck KGaA, Darmstadt, Germany

Content provided by William Reed | 11-Nov-2019 | Case Study

Download our case study to learn how Merck KGaA, Darmstadt, Germany generated great engagement with its audience by running a client webinar with FoodNavigator.

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

Content provided by LEHVOSS Nutrition | 11-Oct-2019 | Data Sheet

VitaFiber™ IMO is a plant-based food ingredient made from tapioca or pea starches and belongs to the special group of carbohydrates called oligosaccharides....

Clean and natural solutions for food colouring

Clean and natural solutions for food colouring

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 04-Oct-2019 | Application Note

Consumers are well informed these days and hence there is an overall demand for transparency and simplicity in product labelling. The food colouring industry...

Less sugar, fuller fruity flavour

Less sugar, fuller fruity flavour

Content provided by H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

3 in 1 Multi-functional Natural Solution for Marinades

3 in 1 Multi-functional Natural Solution for Marinades

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 30-Aug-2019 | Application Note

The current scenario of food industry is rapidly evolving. Consumer preferences are now more knowledge driven, with healthy ethnic cuisines being popular....

Traditional flavours, the new trend in burgers!

Traditional flavours, the new trend in burgers!

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 30-Aug-2019 | Application Note

Consumer's demand for ethnic or themed burgers with unique flavours led chefs and restaurateurs to offer gourmet spiced burgers. Recreating these...

Here's How to Increase Yields and Cut Waste

Here's How to Increase Yields and Cut Waste

Content provided by HPS Product Recovery Solutions | 26-Aug-2019 | White Paper

From soft drinks, spirits and juices to sauces, paste and soups, hygienic product recovery (pigging) systems recover up to 99.5% of product from full pipelines....

Versatile multi-functional natural solutions for marinades

Versatile multi-functional natural solutions for marinades

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 26-Jul-2019 | Application Note

Food manufacturers come across various difficulties such as maintaining the right quantity of multiple ingredients inventory and ensuring consistent colour...

Stable natural colours for meat applications

Stable natural colours for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 22-Jul-2019 | White Paper

Addition of colour makes food more attractive and enhances its overall appeal. However, the addition of colours in meat and meat products poses several...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 22-Jul-2019 | White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

Hygienic Pigging for Food & Beverage Companies

Hygienic Pigging for Food & Beverage Companies

Content provided by HPS Product Recovery Solutions | 01-Jul-2019 | White Paper

Hygienic product recovery (pigging) is in wide use in the food and beverage industry. It gives high ROI and rapid payback.

Pigging recovers...

Testing texture in reformulated food

Testing texture in reformulated food

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

Retain Colour in Meat with Superior Antioxidant Efficacy

Retain Colour in Meat with Superior Antioxidant Efficacy

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 03-Apr-2019 | Research Study

There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh...

ON-DEMAND WEBINAR: Color trends in Beverages

ON-DEMAND WEBINAR: Color trends in Beverages

Content provided by Chr. Hansen Natural Colors A/S | 01-Apr-2019 | Business Advice

Mintel and Chr Hansen's experts deep dive into the drivers behind color trends, and showcase some exciting examples in the beverage industry, covering...

Bring alive the colours of meat, naturally

Bring alive the colours of meat, naturally

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 27-Mar-2019 | White Paper

Addition of colour makes food more attractive and appetising. But usage of natural colours always come with technical challenges such as heat stability,...

How to find textural perfection in meat alternatives

How to find textural perfection in meat alternatives

Content provided by Stable Micro Systems | 25-Mar-2019 | White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Impact of the new Novel Food process on applicants

Content provided by Pen & Tec Consulting Group | 11-Mar-2019 | White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

The unique natural anti-oxidant for meat applications

The unique natural anti-oxidant for meat applications

Content provided by Mane Kancor Ingredients Pvt. Ltd. | 28-Feb-2019 | White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Content provided by Jungbunzlauer | 18-Feb-2019 | White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Chicory root fibre (inulin) in trendy beverages

Chicory root fibre (inulin) in trendy beverages

Content provided by Cosucra Groupe Warcoing SA | 16-Jan-2019 | Application Note

Whether sour, flavoured, sparkling, organic or plant-based, your drink will be trendy if it contains chicory fibres.

Metal Detectors versus X-Ray Systems

Metal Detectors versus X-Ray Systems

Fortress Technology tackles the equipment options in the most widespread food and packaging application scenarios and cuts through the confusion on the...

Know your Ethnic Dairy Opportunities

Know your Ethnic Dairy Opportunities

Content provided by IFF | 05-Dec-2018 | White Paper

Global consumers often look for something new from the yogurt category and products with a good story. In Western markets, this demand is driving a trend...

Chicory root fibre for bread improvement

Chicory root fibre for bread improvement

Content provided by Cosucra Groupe Warcoing SA | 03-Dec-2018 | White Paper

Fibruline™ Instant chicory root fibres is an excellent source of fibre for white bread production. It can be used with minimal adaptations of the recipe...

The unrivalled potential of gelatine

The unrivalled potential of gelatine

Content provided by Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Everything about in-container sterilization

Everything about in-container sterilization

Content provided by John Bean Technologies (JBT) | 01-Nov-2018 | Application Note

JBT has a long history and an extensive track record in thermal processing of packaged food. JBT retorts and sterilizers are renowned for their outstanding...

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