How can an olive oil waste product reduce industry use of artificial additives?
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
Archives for August 2, 2016
First biological reasons for wheat sensitivity identified: Study
Biological reasons for wheat sensitivity in non-coeliacs have been discovered for the first time, scientists say.
Mexico and EU struggle to strike organic meat deal
Mexican and EU politicians are keen to strike a deal on organic meat standards to avoid European exports of organic meat grinding to halt in Mexico.
Anton Paar loans rheometer to institute at University of Connecticut
An institute at the University of Connecticut has partnered with Anton Paar.
GNT invests over €3m in new R&D lab
Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands.
Devro ramps up investment for transformation programme
Delays to casings manufacturer Devro’s global transformation programme, which involves production plants in the US and China, is set to cost them an extra £6m.
Light up candy floss, thirst globes & 3D chocolate diamonds – 2020 confectionery trends
The future of sweets disconnects with the past of sugar dependency, artificial colors, and flavors, according to food futurologist Dr Morgaine Gaye.
Great Basin launches Shiga Toxin Direct test
Great Basin Scientific has commercially launched its Shiga Toxin Direct Test.