New Food Product Development

Introduction: In the UK, today's food processing companies face an increasingly challenging market. Food product development risks and payoffs are higher and more unclear than in the past due to limited internal resources and finances,...

Food Research Lab is a pilot R&D lab for food with broad experience and skills. The combination of culinary and scientific skills promotes food ahead. On a modest scale, the team evaluates novel ingredients, food...

Pasta, Noodles, Macaroni, Spaghetti, the very names themselves, gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary, and cheese that go into making them. It is...

Astaxanthin is a naturally occurring marine botanical compound, which belongs to the class of xanthophyll and is responsible for the reddish hue of salmon, trout and shellfish. Astaxanthin is a strong and powerful compound, which...

Consumer awareness of a healthy lifestyle is growing, as is the demand for nutritious meals. People have become more aware of the ideal sugar intake proportion in their daily lives. Low sugar confectionery goods are...

Meat products contain a high amount of animal fat that is high in energy value and also increases the level of saturated fatty acid (SFA), cholesterol and chronic disorders such as obesity and cardiovascular disease....

Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas. The line of action comes into play as an atomizer breaks...

Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas. The line of action comes into play as an atomizer breaks...

In 2020, the global turnover in soups reached a volume of 2.8 billion dollars, an increase of 8% from 2019. Soup flows worldwide grew at a compound annual growth rate (CAGR) of +9.3% in dollars...