The global spice oleoresin market is experiencing significant growth, driven by a surging demand for natural ingredients in the processed food and fragrance industries. Consumers' increasing health consciousness has led to a preference for natural colouring and flavouring agents over artificial alternatives. Spice oleoresins, which are highly concentrated liquid extracts ...

In recent years, dairy farms have undergone significant changes, with technology playing a pivotal role in transforming the way farmers work. One of the most important developments has been the use of robots. These machines are now handling many tasks that were previously done only by people, such as harvesting ...

Abstract Chicory root, a caffeine-free alternative to coffee, is gaining popularity for its health benefits and functional properties. This article explores the processing of chicory root into a coffee-like brew, detailing its nutritional profile, production methods, and functional value. With rising demand for caffeine alternatives, chicory stands out as a ...

Introduction CO₂ is widely used in food processing, packaging, transportation, and storage for refrigeration and rapid freezing applications, available in gaseous, liquid, and solid (dry ice) forms. Since CO2 is stable and inert in all environments and safe for both plants and animals, it is a more environmentally friendly and ...

As good health becomes increasingly important, European countries boost their avocado intake to reap all its nutritional benefi ts. France, Germany, the UK, and Italy all see increased per capita avocado consumption, with Germany showing the most significant growth. The World Avocado Organisation attends FRUIT LOGISTICA, meeting with members and ...

Bakery products, once considered indulgent treats, are now a central part of the global daily diet. From breads and buns to muffins and biscuits, they are convenient, tasty, and satisfying. However, most conventional baked goods offer limited nutritional value particularly in terms of essential micro-nutrients. As consumer awareness around health ...

Introduction Umami, the fifth basic taste along with sweet, salty, sour, and bitter, plays a significant role in nutrient detection. It signals the presence of amino acids in proteins. Kikunae Ikeda, in 1908, discovered umami, which has been primarily linked to glutamate—found in meat, cheese, seafood, and vegetables. The umami ...