SirYour article on traceability (Food Manufacture September 2004, p45) highlights that the objective is to allow the competent authority to identify...
If the Romanian team performs well in the Olympics, it could be down to a new ingredient in their food and drink.The team has exclusive use of a high...
Carbohydrates have come under fire in recent times for their unhealthy image. Susan Birks reports on the switch by manufacturers to new high-fibre, low-glycaemic and prebiotic alternatives
John Dunn reviews the burgeoning cheese market in which companies are tempting consumers to swap block cheddar for products that offer convenience, healthy attributes, and regional variety
French drinks company MicroFluid Biotechnology has harnessed the power of sunshine in a bottle with the launch of a drink that it claims enhances sun...
Over the past five years sales of smoothies and juice drinks have soared. But how can drinks companies sustain this growth for another five? Stefan Chomka reports
A chef for 20 years, John Roberts had to trawl deep to find the very un-chef like qualities of patience and compromise needed to develop retail products for the likes of M&S. Stefan Chomka traces his career
One of the key issues facing manufacturers is making the right choice of mixer for their processes. And there's certainly plenty of kit to choose from, as Bob Brooks discovers
The introduction of nanotechnology is being heralded as the dawn of a new industrial age. John Dunn discovers exactly what it promises for food manufacturers
New European food hygiene regulations could actually help UK manufacturers by forcing other states to come up to our high standards, says Michelle Knott
'The Food Island', as it likes to call itself, may have suffered a fall in prepared food sales to the UK last year due to adverse exchange rates, but heavy investment in R&D means it will remain a major exporter. Rick Pendrous reports
Infused oils offer a practical, flavoursome, low-cost and low-fat alternative for processed food manufacturers using fresh herbs. Mick Whitworth found out more from the biggest specialist producer, SpringThyme Oils
Manufacturers are turning back to lard in an effort to avoid the high levels of trans-fatty acids present in hydrogenated palm fat.Eaten in quantity,...
SirI found it fascinating to read an article about Russian scientists making food products like chocolate biscuits and yoghurt from blood rather than...
