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Barry Callebaut, one of the world’s leading manufacturers of high-quality chocolate and cocoa products, recently released its fourth Forever Chocolate Report outlining the progress the company is making towards its 2025 targets. With innovation at the heart of their advancement, this year the company has embarked on an industry first project to commence the transformation […]

Delivering the benefits of agricultural biotechnology to smallholder farmers requires that resources be directed toward staple food crops. To achieve effect at scale, beneficial traits must be integrated into multiple, elite farmer-preferred varieties with relevance across geographical regions.

By the CHRONECT Workstation MCPD 3-Monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane- 1,3-diol (2-MCPD) and glycidol are known as contaminants in foodstuffs due to manufacturing. MCPD fatty acids may occur during the refinement process of oils and fats at high temperature or in the presence of chloride containing salts.

Loryma, a specialist supplier of functional ingredients made from wheat, has developed an innovative concept for vegan fish. Food Engineering & Ingredients talks to Norbert Klein, Head of R&D, about how it is processed, the market opportunities and the many possible applications for plant-based fish substitutes.