By Nesha ZalesnyDoes anyone else feel like the pandemic has been like dropping a rock into a pond? There was the initial shock of the actual pandemic; but the ripple effects of that rock to the smooth surface of the water keep impacting the world. To most industries, the ripple ...
Read More

About Processed Indian Traditional Foods (PITF) – Why Should You Attend?By Meenakumari R At F1rst, we are committed to addressing PITF's key issues and aiding in building an understanding of aspects such as processing technologies, ingredient price stability, availability, shelf life, fresh flavours, resources requirement, infrastructure, taxation, innovation, etc. F1rst ...
Read More

by Mike HughesFor the third year in a row, consumers will enter the New Year in a high state of uncertainty. This time it is not worry over the course of the pandemic, but the economic downturn and rising cost of living that people are facing. This result in consumers ...
Read More

by Donna BerryA lot has changed in the juice beverage business in the past 25 years, much out of necessity. The category needed a makeover to stay competitive and keep consumers drinking juice, as many learned to think of fruit and vegetable extractions as concentrated sources of empty-calorie sugars. Today ...
Read More

*By Mohini NitturkarIntroduction Beverages, defined as any fluid which is consumed by drinking are an integral part of human diet. Beverages are essential for growth, development as well for carrying out various physiological processes that are important for living a healthy life. Chai or Tea is the first word that ...
Read More

Mohini Nitturkar The diversity in Indian cuisine reflects the local produce, cultural diversity, and varied demographics of the country. Indian dishes make use of numerous ingredients. Spices and herbs are used abundantly in Indian recipes. The processed and packaged foods also make use of these spices, flavours and herbs. Most ...
Read More

Methyl cellulose  is unique amongst hydrocolloids. It is the only one that, in solution, will gel when heated and liquefy when cooled. Methyl cellulose, E461, we are told, does not look good to consumers on a food ingredient label. As a result there are on-going efforts to find a replacement ...
Read More