The product-by-product sugar reduction challenge
While sugar substitutes, sweeteners and sweetness enhancers are widely available, the technical challenges of sugar...
Settling food safety disputes with scientific expertise
The validity of experts has been called into question recently in the public sphere. In this white paper, Dr Peter...
Closing the loop
Up to one third of all food is lost or wasted in the supply chain, having significant environmental, social and...
What’s in a claim?
Crunchier, creamier, now with thicker chocolate … sensory claims can get the taste buds tingling and the mouth...
2020 – 3 years to go and counting!
‘2020’ has long featured in research & development strategies as a key milestone date, but now with only 3...
Science-led shelf life determination unlocks innovation
Understanding shelf life is an important part of the development process. In this white paper, Mark Butcher considers...
Keeping it clean, safely
The consumer call for natural, minimally processed products which contain as few ingredients as possible has set a...
The harmonisation of Swiss and EU food law
At a time when many countries are considering their relationships with the EU, Switzerland is seeking greater...
Building a product blueprint for successful innovation
The building of a new house, bridge, road or factory cannot progress without a blueprint or technical plan to ensure...
Developments in food contaminants
New developments in science and chemical analysis enable us to learn more about possible contaminants in food and...
