Latest issue of Food Engineering & Ingredients
March 2024
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Tate & Lyle earns Prime ESG Corporate Rating From ISS
, /in E-News /by panglobalTate & Lyle PLC (Tate & Lyle), a world leader in ingredient solutions for healthier food and beverages, is pleased to announce that Institutional Shareholder Services (ISS) has upgraded its Environmental, Social and Governance (ESG) rating1 for Tate & Lyle to ‘Prime’, putting the Company in the top decile of the Food Products sector.
Setting the stage for a new era of conscious consumption: Free From Food 2023 returns to Amsterdam
, /in Events /by panglobalRegistration is now open for the forthcoming Free From Food 2023 which returns to the RAI Amsterdam from 21-22 November 2023.
Lyras launches the world’s largest unit for UV treatment
, /in E-News /by panglobalAs far as is known, the Raslysation Castor plant will be the world’s largest for UV treatment and inactivation of microorganisms in opaque liquids As part of its expansion strategy, Lyras, a Danish company specialising in sustainable pasteurisation technology, has launched a new raslysation plant, which is the world’s largest for UV treatment of liquid […]
SHARPER PEAKS BETTER SEPARATIONS
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Follow now your favorite magazine on Facebook and linkedin. @ Food engineering & ingredients
, /in Advertenties /by panglobalStay up to date with all the newsfacts in your industry. Ask your colleague to sign up as well. Its free of charge.
Where inspiration meets opportunity.
, /in Advertenties /by panglobalWhen considering expansion into the United States, no state o ers a greater opportunity than New Jersey. Our workforce is well-educated. Our communities are diverse. And we are consistently ranked America’s best place to live. Maybe that is why the New Jersey ecosystem has turned inspiration into breakthrough, time and time again. We’re not just […]
Do plant-based milks deliver better nutrition than cow’s milk?
, /in E-News /by panglobalMore people are drinking milk alternatives made from plant sources such as oats, soy, or almonds, but do plant-based products deliver the same nutrition as cow’s milk? Results from a new study suggest that most don’t.
Scientists in Singapore develop 3D-printed plant-based scaffold to grow cultured meat
, /in E-News /by panglobalA research team from the National University of Singapore (NUS) has successfully used common plant proteins to 3D-print an edible cell culture scaffold, allowing more affordable and sustainable lab-grown meat to be produced.
Artificial sweetener found to be genotoxic
, /in E-News /by panglobalA new scientific study [1] has found that metabolising sucralose, a widely used artificial sweetener sold under the trade name Splenda, results in the formation of a genotoxic compound, sucralose-6-acetate.
Pecans are the new superfood
, /in E-News /by panglobalDaily consumption of pecans prevents obesity and a host of related health issues like fatty liver disease and diabetes, according to a collaborative study by Texas A&M AgriLife scientists.