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Editor's Pick

Thriving in Thailand’s dynamic landscape: Ingredion Thailand shares how a strong commitment to growth, advancing sustainability efforts, and continuous innovation has shaped its development in Thailand Ingredion has announced the celebration of its 40th anniversary in Thailand. Since 1983, Ingredion Thailand has been committed to excellence and innovation, working in...
Brewers are all too aware that beer is probably the beverage that reacts most sensitively to oxygen. What is known as the oxidation off-flavour occurs if there is too much oxygen pickup. Trend beers made using the rediscovered cold or dry hopping technique quickly alter their taste with oxygen...
For an automated, wet clean-in-place process, a technician can push a cart with pre-programmed recipes and integrated water line hookups to tubular drag conveyors, facilitating quick sanitary compliance and production changeover To promote food safety and sanitary compliance, processors are increasingly seeking the ability to clean-in-place (CIP), an automated method...
Consumers love to snack, but creating the products they love is not easy. Seasoning is crucial to the flavour and appearance of your snack product, with taste being the deciding factor for most consumers. On a snacks production line, on-machine seasoning and process area seasoning equipment do what the name...
By Mike Pipe, head of global sales and product management, Mettler-Toledo Safeline X-ray In the fast-paced and ever-evolving world of manufacturing, the safety and quality of our food is an absolute imperative. With the rise of consumer scrutiny through social media, and the heightened focus on food safety across the...
While beauty may be in the eye of the beholder, ugly fruits are often discarded by distributors and rejected by consumers for their unappealing appearance, resulting in significant food waste. How can we change these persistent purchasing behaviours? First conceived in Nov 2020 by then-first-year university student Hailey Yong for...
Food manufacturers are facing mounting pressure from both consumers and the governments to reduce sugar content in their products. Yet, the challenge to deliver both great taste and nutrition value is a great one By Agatha Wong According to the International Diabetes Federation, as of 2021, 90 million adults aged 20...
As the company crosses €1bn in annual sales for the first time in 2022, igus is excited to embark on transformative solutions for its customers By Agatha Wong This year, igus has presented 190 new motion plastics solutions. Guided by the concept, “Enjoyneering”, a portmanteau of enjoy and engineering, the company...
How are current market volatility and rising sugar prices boosting stevia as a solution not just for sugar reduction targets, but also cost savings By Tom Fuzer, vice-president of market strategy at HOWTIAN Rapidly rising sugar prices, consumer demand for natural alternatives, and never-ending supply chain woes — the list goes...
By Shen Siung Wong, director of global applications at Tate & Lyle According to the United Nations, plant-based foods generally use less energy, land and water, and have lower greenhouse gas intensities than animal-based foods. We also know that 46% of the planet’s habitable land is devoted to agriculture, 77%...