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Safety guide for food industry

Safety guide for food industry

A new guide from CCFRA has been launched to help microbiologists
assess the reliability of results from food tests. Stringent new EU
laws require food manufacturers to show a thorough understanding of
all food processes, writes Anthony...

Achieving perfect chocolate

Achieving perfect chocolate

Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...

Free-flow fluids

Free-flow fluids

Researchers at the University College of Dublin are claiming that
real time process control for food manufacturers - and more
specifically the confectionery sector - has been advanced thanks to
pioneering work into viscosity measurement...

Russian quality on the up

Russian quality on the up

Quality is an issue that has plagued many food processors in Russia
over the years. But one company, Kraft Foods, claims that its
operations there - where it is a leading player in confectionery
and coffee - have witnessed tremendous...

ABF buys up edible oils

ABF buys up edible oils

Acquisitions for UK food, ingredients and retail firm Associated
British Foods are key to reducing dependency of group profits on
ABF's leading revenue source British Sugar. This week the company
signs a deal with Unilever to...

New glazing solution

New glazing solution

German confectionery ingredients supplier Alfred L. Wolff is
preparing to focus on the launch of a new coating ingredient aimed
specifically at the chocolate and panned confectioneries sector for
CME 2004.

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