How do our genes impact our food choices?
Variation in taste perceptions can be explained by nature and nurture. In this white paper, Silvia Peleteiro, focuses...
Have we got news for you
Love them or hate them, journalists matter. What they say filters down to the consumer and can influence what they put...
Functional drinks – innovation pointers
There are many considerations to be aware of when developing or reformulating a functional drink, from understanding...
Knowing your HACCP from your TACCP and VACCP
In this white paper, Dr Peter Wareing and Professor Tony Hines talk you through the differences between HACCP, TACCP...
The changing world of food labelling regulations: Japanese standard labelling
The Food Information to Consumer Regulation (FICR) has rocked the EU labelling world. Its impact is being felt far...
What’s new in the world of proteins?
With consumers waking up to the nutritional benefits of proteins, they are now the buzzword on every product...
Opportunities in the food market for infants and young children
Infant formula, follow-on formula and baby foods are usually subject to more stringent regulatory controls than...
How our senses interact: the concept of cross-modality
In this white paper, Silvia Peleteiro discusses how our senses do not work independently of each other when we consume...
Making water savings safely
With pressures to cut water in food and beverage production, Peter Wareing discusses where savings can feasibly be made...
Get the facts on fat
The general consensus for many years has been that dietary intakes of saturated fat should be limited to help prevent...
