The future for the control of listeria in food and beverage manufacturing
With a mortality rate of 20-30%, the discovery of Listeria monocytogenes in a food or beverage product is considered a...
The state of play in botanical ingredient regulation in food supplements
A lack of clarity on the difference between a herbal medicine and a food supplement containing botanical ingredients...
Top 10 tips for sugar reformulation
Sugar reduction is a particularly challenging example of food product reformulation and getting it wrong can have...
Ingredient affairs: attraction or repulsion?
Knowledge of ingredient interactions is vital for successful product development. In this white paper, Pretima Titoria...
Putting sensory science into the marketing mix
Sensory marketing is a way to encourage consumers to respond to a product or a brand through the use of sensory cues...
The danger of leaving food safety strategy to chance
Up to one million cases of food-borne illness are reported each year in the UK alone, which hospitalise around 20,000...
Industry trends 2016: protein, health to-go products and personalised nutrition
The days of three square meals and the large, family shop at the local supermarket are disappearing. Consumers want...
A novel way of designing healthier food and drink products
The consumer demand for food and drink products with health benefits is driving an ongoing need for innovative...
Will the UK sentencing guidelines improve allergen labelling?
In this white paper, Professor Tony Hines sets out what you need to know about allergen labelling requirements in the...
