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Issue 7

Issue 7 E-magazine
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Huw Thomas
Editor

Can science solve the food crisis?

Can cutting-edge advances in food technology provide the answer to the industry’s woes?
27 Feb 2009
Ingredients
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Ingredients

Increasing the functionality of natural fiber


By Fiberstar Inc. Biological processing technology developed at the University of Minnesota has created a multi-functional and highly effective all natural fiber. By manipulating the cellular structure of citrus fiber researchers were able to dramatically increase the surface area available for binding. The resulting products have demonstrated unmatched functionality in a variety of food applications.

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Seeking approval


Jaap Kluifhooft, Director, Regulatory Affairs at Lipid Nutrition gives us an insight into the Current Regulatory Position of Clarinol CLA.

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The essential ingredients


Consumers are showing increasing awareness regarding food safety and the importance of healthy eating. We talk to Jan Grøndal of Einar Willumsen, Michele Fite of Solae, Solanic’s Frank Goovaerts and Simon Cuthbert of Obipektin to find out what role R&D plays and how it enables ingredient providers to react to market developments.

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Added value


Maryse Hervé of ELC talks to us about the safety of food additives, educating consumers and the role of science in regulatory procedures.

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The white stuff


Disease Control, global demand and going green are all high in the International Dairy Foundation’s agenda. We sit down with President Jim Begg to hear about this year’s key priorities.

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