How our senses interact: the concept of cross-modality
In this white paper, Silvia Peleteiro discusses how our senses do not work independently of each other when we consume...
Making water savings safely
With pressures to cut water in food and beverage production, Peter Wareing discusses where savings can feasibly be made...
Get the facts on fat
The general consensus for many years has been that dietary intakes of saturated fat should be limited to help prevent...
Taking the time to taste: developments in temporal sensory methods
In this paper, Silvia Peleteiro guides you through a set of methodologies called temporal methods which measure the...
Turning detective to identify foreign bodies
Frogs in salads? Glass in burgers? Foreign bodies found in food and beverages appear in the media on a regular basis...
Troubleshooting taints and finding off-flavours
A tainted flavour or odour of a product raises as much concern with manufacturers as a food safety issue; impacting the...
How much meat is in your sausage?
Manufacturers should be aware of the intricacies of both UK and EU regulation if they are planning to export meat...
Innovating for the future in the food and beverage industry
While food and beverage companies are experienced innovators, the industry itself is facing considerable consumer, food...
Understanding sensory perception of fat
In this white paper, Antoine G. de Bouillé explains how our knowledge of fat perception is really only the ‘tip of...
The quest for natural emulsifiers
White paper discussing the challenge to find natural emulsifiers which are as effective as their synthetic...
