by Food Marketing Technology | Oct 28, 2026 | Processing
Introduction From the beginning, the dairy industry has progressed from rudimentary practices to highly sophisticated techniques of production. Throughout the centuries, technological advances have occurred in practically all areas of dairy production, including...
by Food Marketing Technology | Oct 28, 2026 | Ingredients
A conversation between Ian Healey, Sabine Straka and Jay Gilbert, IFT Director of CoDeveloper and Digital Products at the Institute of Food Technologists, Chicago, USA. Thanks for finding time to talk with Food Marketing & Technology magazine. We are fascinated to...
by Food Marketing Technology | Oct 28, 2026 | Ingredients
What does it really mean to nourish people? On World Food Day, that question feels particularly relevant. This year’s theme, “Innovate today. Nourish tomorrow,” turns attention towards the role innovation can play in creating future-proof food systems. Meeting the...
by Food Marketing Technology | Oct 28, 2026 | Ingredients
A bright finish can help a food catch the buyer’s eye. Shellac, a refined natural resin, provides that finish on some confectionery and coated produce. It can also help limit moisture loss. For a processor, however, the useful question is whether the coating keeps the...
by Food Marketing Technology | Oct 28, 2026 | Food Safety
Food safety is directly linked to kitchen hygiene and how compliant the staffis with established operational protocols. However, the effectiveness of these measures is also determined by the infrastructure within which a food establishment functions. A skilled...
