Food Engineering and Ingredients speaks to Dan Kurzrock, the co-founder and CEO of the novel food waste upcycling company ReGrained, about upcycling, the products they develop and the economics of it all.
Food mega-trends such as added health benefits, natural raw materials and sustainable sourcing are becoming increasingly important for another large target group: animals. Even before the pandemic, the market for high-quality pet food was booming while the livestock feed market was going through a repositioning exercise. Ingredient suppliers are using their expertise to drive these […]
Chatham House research paper calls for urgent reform of food systems
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 […]
Vitamin B12 is an essential micronutrient which plays a role in supporting red blood cell production, energy, metabolism and nerve function, however it is neither made, nor required by plants.
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.
Once the UK left the EU, it would be free to invest in gene editing of crops and livestock to “feed the world”. That’s what the prime minister, Boris Johnson, told the House of Commons in 2019. And following the UK’s formal departure from the EU in January 2021, the government quickly launched a public […]
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.
Saccharides show a very narrow UV absorption wavelength range, from 190 nm to 195 nm since the hydroxyl group is the only major functional group showing UV absorption in the structure. Hence a refractive index detector (RID) is commonly used for this analysis.
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.
June 2025
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