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Nestlé to improve livelihoods of cocoa-farming families with new income accelerator programme

Nestlé, a Swiss multinational food and drink processing conglomerate and the world’s largest food & beverage company, has announced a new plan to tackle child labour risks in cocoa production with the introduction of an innovative income accelerator programme aimed at improving the livelihoods of cocoa-farming families, while also advancing regenerative agriculture practices and gender […]


Headspace sampling using HiSorb high-capacity sorptive extraction for flavour profiling of foods and beverages

Summary This study demonstrates the performance of HiSorb™ high-capacity sorptive extraction probes for flavour profiling of two samples – cider and potato snacks (crisps) – contrasting the unflavoured product with those that have had flavourings added. HiSorb is a solvent-free technique utilising a high- capacity sorptive phase to ensure good extraction efficiency and is readily […]


Working with an extruder means creating something new every day

Control colour, shape, texture and nutrition Meat alternatives, crunchy snacks and high-protein baked goods are the on-trend applications of the moment. Each of these products and the processes involved in producing them imposes different demands on the extruded source material to achieve an optimal end product. The Crespel & Deiters Group is therefore investing in […]


Most consumers in UK, Denmark, Sweden and Germany do not see nutrition as part of sustainable diets – Arla Foods survey

Two thirds of consumers living in the UK, Denmark, Sweden and Germany do not see nutrition as part of a sustainable diet, which could lead to them becoming ‘nutrition blind’ and have unintended consequences for their health. These are the findings of a recent survey of more than 8,000 consumers in these countries conducted by […]


What is Okara?

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. The by-product is generally white or yellowish in colour. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th […]