Latest issue of Food Engineering & Ingredients
June 2025
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Playing it safe: The impact of ISO 21469 certified lubricants on food processors
, /in Editors' Picks, Featured Articles /by 3wmediaOnly 17% of adults in the United States trust food labelling. That number comes courtesy of the Most Trusted Brands report released in January 2020 by market research firm Morning Consult. This lack of trust, however, goes beyond the U.S. market. Similar research shows only around 15% of Western European consumers trust food labelling.
Gulpener and its brew house of the future
, /in Editors' Picks, Featured Articles /by 3wmediaGulpener is a household name in Limburg. The family-owned brewery has made a name for itself in the Dutch province and in the rest of the Netherlands by making sustainable, local beers and pilsners. This year, the company opened a brand new brewhouse, aiming to produce beer fossil-free by 2030. Willem van Kuyck reports.
What is Histamine, and how it can help determine the freshness of fish?
, /in Featured Articles /by 3wmediaHistamine is a biogenic amine, consisting of an imidazole ring attached to an ethylamine chain (Fig. 1). It is involved in many (patho-)physiological processes, like inflammation, allergic reactions, gastric acid secretion, and neurotransmission [1].
Profiling of gin botanicals by Headspace-SPME Arrow-GCXGC-MSD/FID
, /in Featured Articles /by 3wmediaGins are essentially neutral spirit flavoured with various botanicals by compounding or by distillation. There are hundreds of botanicals used to flavour gin, most commonly juniper with other seeds, herbs, roots and fruits. In distilled gins, the aromatic compounds (usually oils) are absorbed by the spirit in which the botanicals are steeped, or by the […]
Quantitative analysis of food packaging by Thermal Desorption–GC–MS method
, /in Featured Articles /by 3wmediaThis application note demonstrates quantitative analysis of food packaging samples by thermally desorbing the sample into a GC-MS. By Xiaohui Zhang
Challenges and opportunities for the Turkish food industry
, /in Featured Articles /by 3wmediaFood Engineering & Ingredients speaks to Eppo Woortman about the Turkish food industry. Woortman, a specialist in cold-chain logisitics, moved from the Netherlands to Turkey in 2004, and since then has been sharing his expertise and advising Turkish food producers on the transport of perishable goods and fresh food preservation technology.
Gonotec introduces new osmometer
, /in Product news /by 3wmediaGonotec’s single-sample freezing point osmometer – the Osmomat 3000 – is especially designed to measure the total osmolality of aqueous solutions. It can be used in the beverage industry and other areas of the food industry to determine the osmolality of the product.
IMA Dairy & Food introduces new machines for fill-seal and single-roll sachet production
, /in Product news /by 3wmediaIMA Dairy & Food, whose equipment solutions comprise the long-established brands Gasti, Hamba, Hassia and Erca, has introduced two new packaging machines. The first is a fill-seal unit featuring highly flexible, user-friendly operations, the second a four-sided sachet machine incorporating novel single-sided production.
Omya launches Omya Calcipur, a natural source of calcium for baby food
, /in Product news /by 3wmediaOmya, a global producer of mineral ingredients, has developed a natural source of calcium for use in baby food applications. With very fine particles, it enhances powdered infant products in a safe and healthy way. The ingredient is ideally suited to finished products such as baby milk powder, ready-to-use infant drinks, cereals and biscuits targeted […]
Loryma creates vegan chicken breast strips from wheat protein
, /in Product news /by 3wmediaLoryma, an expert in wheat-based ingredients, has introduced vegan chicken breasts, a new option for trendy, ready-to-eat applications from the refrigerated aisle. These vegetable fillet strips, made from structured wheat protein, promise authentic taste and mouthfeel, as well as an appealing appearance and texture, and ease of processing.