Latest issue of Food Engineering & Ingredients
March 2024
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Whole-grain food consumption impacted by consumer scepticism and lack of labelling standard
, /in Featured Articles /by panglobalDespite numerous health benefits and recommendations from dietary guidelines, whole-grain food intake remains low globally. A research article featured in the Journal of Nutrition Education and Behavior, < https://doi.org/10.1016/j.jneb.2022.08.006 >, looks at consumer understanding of whole-grain food definitions and industry labelling practices.
Do people see insects as an alternative source of food for the future?
, /in Featured Articles /by panglobalSpanish researchers have conducted a survey of more than 1000 people to check if insect consumption could become an alternative and sustainable source of protein in the future. Food Engineering & Ingredients reports on the findings.
Insempra announces first fermentation-based functional ingredient for consumer goods
, /in E-News /by panglobalSupply agreement signed with Axxence Aromatic to market natural alpha-Ionone to food and beauty manufacturers globally Insempra, a biology-powered company enabling businesses to make superior products with nature, today announces that it has launched its first functional ingredient, a biotechnologically produced, 100% natural alpha-Ionone flavour and fragrance ingredient for food and beauty market applications.
Novozymes invests in UV pasteurisation technology from Lyras, boosting sustainability efforts
, /in E-News /by panglobalBiotech group Novozymes, a global market leader in industrial enzymes, has invested in a new, energy-saving UV filtration system from Lyras, a Danish company specialising in sustainable pasteurisation technology.
13 INTERLABORATORY COMPARISON PROGRAMS NEWLY ACCREDITED ISO/IEC 17043
, /in E-News /by panglobalWe are pleased to announce that 13 proficiency testing schemes are newly accredited according to ISO/IEC 17043 in the fields of food and surface hygiene, bringing to more than 78% the rate of accredited proficiency tests (scope 1-1495 available on www.cofrac.fr).
Cocoa industry is anticipated to reach a valuation of US$ 79 billion by 2032
, /in E-News /by panglobalThe value of the global cocoa market is US$ 48.3 billion in 2022, which is projected to reach US$ 79 billion by 2032-end, increasing at a CAGR of 5% between 2022 and 2032.
Tate & Lyle’s facility in the Netherlands helps deliver progress on sustainability
, /in E-News /by panglobalNew manufacturing process developed to cut energy and water use in clean label starch range by a third, and 99.9% of site waste being used beneficially
Help build the evidence to support research on consuming beneficial live microbes in yogurts and other foods
, /in E-News /by panglobalIn order to manage something you have to first measure it. The partners behind the USDA Global Branded Food Products Database have for the first time made it possible for food manufacturers to contribute to the Database information on live microbes in the foods and beverages they produce, creating the opportunity to advance new health […]
Decade-long research discovery set to boost supply of gluten-free fibre supplement
, /in E-News /by panglobalScientists have for the first time constructed the reference genome for the source of the popular fibre supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.
Arla Foods Kruså cleans up production with Lyras UV technology
, /in E-News /by panglobalArla Foods Kruså has replaced its microfiltration system with a UV pasteurisation system from Lyras, a Danish company specialising in sustainable pasteurisation technology, to minimise the environmental impact of its salad cheese production.