News & Analysis on Food & Beverage Development & Technology
Social media has made photogenic food a must – meaning that colour is becoming an increasingly important purchase driver. To meet this demand, food manufacturers need to deliver vibrant colours that are also perceived as natural.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
Dispatches from Analytica 2018
IRSweep is looking to take advantage of applications including food analysis with mid‐IR sensing being a young and developing field in the laboratory analytical instrumentation market.
Artificial intelligence has the potential to radically reinvent the global food production system, with far reaching consequences on health, nutrition and environmental impact.
News in Brief
Iberchem Group is to acquire a majority stake in a specialist developer and manufacturer of food flavours and colours, Versachem.
Scotland has set a target of halving childhood obesity by 2030.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
The Sustainable Food Trust has called for government action over the high rate of small UK abattoir closures, describing the situation as reaching “critical level”.
British-based women’s networking group Meat Business Women has inspired a similar concept in New Zealand.
The safe level of a natural ingredient in potatoes has been revised downwards in Germany following cases of poisoning.