Latest issue of Food Engineering & Ingredients
March 2024
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Determination of MCPD and glycidyl esters in foodstuff
, /in Featured Articles /by panglobalBy 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.
High speed analysis of monosaccharides and disaccharides in soft drinks by ELSD-LT III
, /in Featured Articles /by panglobalSaccharides 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.
Vegan fish – a sustainable alternative for consumers
, /in Featured Articles /by panglobalLoryma, 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.
A South African Boer Goat farmer finds international fame with online academy
, /in Featured Articles /by panglobalHailing from the small town of Alldays, in Limpopo Province, South Africa, resident Pieter Smith has captured the imagination of nearly 100,000 would-be goat farmers around the world through his groundbreaking mentorship on his wildly popular Facebook page. He recently formalised his outreach concept with the launch of the Pieter Smith Boer Goat Academy.
Mapping hotspots of undersized fish and crustaceans may aid sustainable fishing practices
, /in Featured Articles /by panglobalA 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
, /in Product news /by panglobalWaters 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
, /in Product news /by panglobalLoryma, 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
, /in Product news /by SynergySynergy 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
, /in Product news /by panglobalNext 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
, /in Product news /by panglobalResearchers 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.