Plastics and packaging
With plastics and packaging high on both the public and corporate agendas, we explored the difference in attitudes...
The new and improved EU rules on novel foods
The new EU rules on novel foods means a more centralised and faster process to get new products on the EU market. With...
3D printing and food manufacture
3D printing is becoming increasingly mainstream, but there has been limited uptake in the food industry to date...
Oral processing – a rheologist’s perspective
The design of healthy products that deliver from a sensory perspective can prove challenging for many product...
Acrylamide mitigation in food – an update
In April 2018, the European Commission released new benchmark guidelines on food acrylamide levels. These new...
From first bite to swallow: the science of oral processing
Optimising textural, mouthfeel and flavour release profiles is a high priority for food and beverage product...
When should you challenge test your products?
In this white paper, Dr Peter Wareing provides a technical overview with regard to when a challenge test should be...
Antimicrobial resistance
In this white paper, Dr Peter Wareing discusses antimicrobial resistance, why we should pay attention to this serious...
Cost-driven reformulation: look before you leap
Manufacturing and raw material costs are on the up, but food and beverage companies want to avoid consumer price hikes...
Immersing consumers in a virtual world
The experience of sipping a glass of white wine in a trattoria by the beach in Sardinia can hardly compare to tasting a...
