Antifreeze Proteins The Novel Food Ingredient

Antifreeze proteins

Antifreeze proteins (AFPs) are polypeptide compounds synthesised by various organisms such as fish, plants, fungi and bacteria to enable their cells to survive subzero environments. In 1969, Arthur De Vries identified the antifreeze proteins in Antarctic notothenioid fish.

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Natural Antioxidants for Food & Beverage Industry

Natural Antioxidants

When we talk of natural antioxidants we need not think of some magical powders with herbal or natural written all over it. What I mean to say is that a natural antioxidant is actually natural only until it is present in its true natural form within the confines of its natural carrier.

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Designing Smart Food Supplements for Alzheimer’s & Parkinson’s Diseases

Food Supplements

Current evidence suggests that the aggregation of protein drives the of onset most age-related illnesses. With ageing, cells accumulate metastable proteins that drive the negative consequences. The protein control quality systems keep
on declining

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Everything’s Smooth as Butter with State-of-the-Art Buttermaking Machine

Butter making

Consumers’ behavior has seen a turnaround in recent years: the trend is to move away from carbohydrates and towards dairy products and foods whose formulas are based on animal milk fat as a flavor carrier. According to OECD estimates, the global demand for dairy products will increase steadily due to population growth. For butter, the “OECD-FAO agricultural outlook 2017–2026” predicts a global increase in consumption from 11.3 million t in 2017 to 12.8 million t in 2023.

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Producing High Quality Mayonnaise – How Hard can it Be?


Mayonnaise is a diverse sauce most commonly used in sandwiches and burgers, as the creamy base in cold salads, or as a dip for French fries. Consumer preferences for taste, texture and appearance varies considerably across each eating occasion, and from country to country.

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Sustainable New Products for Innovative Packaging

Innovative Packaging

With two innovative new products, Zanders focused strongly on sustainability at this year’s FachPack: Zangrass, an uncoated grass paper with almost unlimited areas of application, and Zanbarrier NGR, a fluorocarbon-free barrier paper for flexible food packaging, were the highlights of the fair presentation and were enormously popular with the visitors.

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DuPont NutriScholars Awards – Fuelling Innovation in the Indian Bakery Industry

Indian Bakery Industry

The Indian bakery industry is expanding exponentially along with the evolving Indian consumer interests. Indian consumers are looking for baked foods with increased health and wellness quotient. The bakery industry is responding with new products that are low in fat and sugar; free from sugar; and enriched with protein and fibre

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Clean guidance: New igus liner with FDA and EU conformity for linear systems


Linear guide systems from igus ensure the precise and quick adjustment of machines in the food and beverage industry. Integrated, maintenance-free and wear-resistant liners used in the carriages enable the linear guides to glide without lubrication. The company igus has now developed an FDA and EU-compliant liner made from the high-performance plastic iglidur A160

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Ray NoSugar


Food Marketing & Technology magazine – India interviewed Mr Shyamal Panchmatia, Managing Director of L B Industries Pvt. Ltd. He discussed his product ‘Ray NoSugar’.

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Dietary Fibre Components and their Degradation Products as Nutraceuticals

water soluble

All across the globe the research is mainly targeted towards the prebiotic activity to increase the beneficial bacteria in the large intestine of DF and their degradation products such as oligosaccharides. A prebiotic is defined as a non-digestible food ingredient that beneficially affects the host by stimulating the growth/activity of one or limited bacteria in the colon, and thus improves the host health.

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