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...
What is agile and is it relevant to consumer research?
If you’re not using the word ‘agile’ at the moment, you may feel like you’ve missed something. It’s as...
Label clustering: what not to do
Label clustering is an effective solution to deliver supply chain efficiencies for multi-national businesses. It leads...
Do you really want to behave like a start-up?
How global brands can “be more start-up” without compromising on risk. “More than ever, the consumer needs to be...
Going global: one formulation for many markets
Food and beverage brands wanting to establish or extend their global presence have to contend with an intricate web of...
of note – What are the options for sugar replacers?
From the Scientific Advisory Committee on Nutrition (SACN) recommendations to Public Health England guidelines and the...
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...
