Mapping hotspots of undersized fish and crustaceans may aid sustainable fishing practices

A new study in Frontiers in Marine Science provides a first-of-its-kind evaluation of which regions of southern European seas are in the most need of fishing restrictions. These areas have persistently shown high numbers of undersized fish and crustaceans, which are typically discarded because they are below the allowable size limit for collection. These findings […]

Waters redefines laboratory science with new Acquity Premier liquid chromatography solution

Waters Corporation has introduced the Waters Acquity Premier Solution, the next generation in liquid chromatographs featuring Waters’ breakthrough MaxPeak High Performance Surface (HPS) technology. The solution leverages HPS to vastly improve analytical data quality and eliminate the need for time-consuming and costly passivation.

Loryma introduces wheat-based ingredient for vegan fish products

Loryma, a specialist in wheat ingredients, has introduced a new concept for trend-setting vegan fish products. Various functional wheat ingredients such as starches and proteins interact to authentically replicate the muscle meat of fish, and provide typical mouth feel. Using a modular principle, Loryma’s ingredients enable a range of applications such as vegan fried fish […]

Synergy Flavours launches ingredient for calorie reduction in baked goods

Synergy Flavours, a leading innovator in flavourings, extracts and essences, has launched a unique flavour-based ingredient that enables significant reductions in fat and calories in a range of baked goods, including muffins, cakes, cookies, biscuits and morning goods. This all-natural, next generation ingredient combines flavour technology, functionality and mouthfeel, to replicate the taste and texture […]

Next Meats, euglena jointly develop first plant-based meat containing Euglena and Chlorella microalgae

Next Meats Company, the controlling shareholder of Next Meats Holdings, has signed a joint product development agreement with euglena Co., a biotech company also from Japan which specializes in cultivating Euglena and Chlorella (types of microalgae) and developing the biofuel business.

New ingredient to replace wheat flour shows improved glycaemic response

Researchers from the Quadram Institute and King’s College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.

Ingersoll Rand unveils new oil-less reciprocating air compressor

Ingersoll Rand, a global leader in compressed air and gas systems and services, has introduced the 1-15 HP Oil-Less Reciprocating Air Compressor. The compressor helps hospitals, laboratories, breweries, food and beverage facilities, and water and waste management plants meet requirements for reliable oil-free air and continuous duty cycles.

Omya meets plant-based consumer trend with new portfolio of ingredients

Swiss mineral expert Omya has presented its 2021 European distribution portfolio of ingredients for the creation of products that meet emerging consumer demand for natural and vegan clean label applications. The portfolio focuses on colorants, flavours and vitamins for meat replacers and milk alternatives.

Euromed offers new line of Mediterranean fruit and vegetable concentrates

There is growing evidence that a Mediterranean diet can help alleviate cognitive decline in advanced age, strengthen heart health and thus support performance and overall well-being. Inspired by this dietary approach, Euromed offers a new line of Mediterranean fruit and vegetable concentrates containing some of the key antioxidant and healthsupporting properties found in the Mediteranean […]