New Popcorn Test Optimises Texture and Accelerates NPD

Achieving the perfect popcorn texture is now much quicker and more consistent thanks to the launch of an inventive new testing device by Stable Micro Systems. The texture analysis experts have introduced the new rig to help popcorn manufacturers respond to booming global demand by rapidly developing diverse and interesting

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Controlled Release of Nutraceuticals for Enhanced Bio-Efficacy

Consumers in the 21st century are demanding nutraceuticals/functional foods that are not only safe and nutritious, but also with enhanced bioefficacy to ensure health, well-being and healthy aging. This challenging task can be met with the emergence of dietary compounds known as nutraceuticals (vitamins, probiotics, bioactives, antioxidants, bioflavonoids etc.). Nutraceutical

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Policy Watch: Getting it Right! Zero Tolerance on Food Wastage

Hon’ble Union Minister of Food Processing Industries Harsimrat Kaur Badal along with Hon’ble MoS Food Processing Industries Sadhvi Niranjan Jyoti highlighted various initiatives of the government during a media briefing in New Delhi on June 2, 2016. Smt. Harsimrat Kaur Badal said that one of the major achievements with regard

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Processing: Flexible, Contamination-Free Handling of Spice Blends

The company AVO-Werke August Beisse GmbH invested more than 18 million Euros in order to expand its technology lead at its headquarters in Belm district of Osnabrück. As one of the leading spice blend producers with approximately 600 employees, the company is now well equipped for further expansion. The installed

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Ingredients: Can Meat-Free Products Deliver the Same Enjoyment as Classic Meat Products?

Demand for meat substitute products is experiencing an unbelievable boom. This increase is not just the result of the growing purchasing power of Vegans and Vegetarians (V&V). No, there are now also a large number of flexitarians who are consciously reducing their meat consumption for a variety of reasons. These

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Cold Plasma – New Era in Food Industry

By Parth Motwani Plasma is an ionised gas consisting of free electrons, ions, reactive atoms, neutral molecules and photons, and exists over a large range in temperatures and densities. The constituents of plasma are not in thermal equilibrium. It was originally developed to increase the surface energy of polymers, enhancing

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Processing: Frozen Foods Hitting the Bull’s Eye

By Dr Ashutosh Upadhyay, Gaurav Jain, Gautam Kohli Freezing has long been used as a method of preservation, and history reveals it was mostly shaped by the technological developments in the process. It was the year 1755 when ice was produced. Freezing was introduced into large-scale operations as a method

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Packaging: Advanced Technology Allows Bottle Production from Pre-Printed Sheet Reels

Serac’s groundbreaking Agami technology, which received the World Dairy Innovation Award 2015 in the Manufacturing/Process Innovation category, continues to extend bottle thermoforming possibilities by enabling manufacturers to produce their bottles out of pre-printed plastic sheet reels. Agami: Decorated Bottles in One Step Very successful in the drinking yoghurt market with

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Processing: Living up to the Standards

By Sueli Roel Backes Over the years, a number of standards and compliance requirements have been established for the food processing industry by different regulatory agencies around the world. For any product going onto grocery store shelves and restaurant menus, food processors must satisfy the alphabet soup’ standards handed down

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Ingredients: Food Additives Making Life Taste Better

By S.S. Kanwar, Keshani and Sakshi Sharma The changing lifestyle of the society has caused a rapid evolution of food supply throughout the world. Nowadays people demand more variety than ever before in food, and the industries have to put various convenient, attractive and affordable foodstuffs on the shelves along

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