News and Updates

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Flour treatment solutions

23/11/2017 Exhibitor News
Mills have to work with wheat lots whose quality may vary according to climatic conditions. For applications that require very stable dough properties, wheat gluten often has to be added. At FIE...
laurice_pouvreau

Developments in sports nutrition

23/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE A thorough understanding of the functionality of dairy proteins allows the development of sport and clinical nutrition products with the desired shelf life...
craig_rose

Seaweed beyond salt reduction

23/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE Seaweed has been used extensively for salt replacement and flavour boosting applications linked to its umami characteristics. Ahead of his presentation at...
sternenzym

Novel applications in bakery and pasta

23/11/2017 Exhibitor News
The enzyme systems from the Sternzym BK range improve the processability of the doughs, enhance the structure of the biscuits and also reduce the tendency towards cracking and blistering. The...
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Keeping up with the gluten-free trend

23/11/2017 Market News
Increasing incidences of celiac diseases and heightened gluten sensitivity has generated high demand for gluten-free foods. For those consumers who have negative reactions to gluten -- the protein...
davy_luyten

Innovating in clean label

22/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE The main challenge manufacturers face in keeping up with clean label is adapting their products alongside evolving consumer demands. Attention to sensory...
Tereos

Synergies in sweetening formulation

20/11/2017 Market News
Today’s rapidly evolving food market place is a demanding place for manufacturers when it comes to new product development but help is at hand. Consumers are becoming more discerning when it comes to...
kathy_grooves

Meeting the challenge of sugar reduction

20/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 Conference The trend for healthier eating will continue and it will be key to reformulate products that taste just as good as the original versions. We interviewed...
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FiE Innovation Awards 2017 - Expo FoodTec

17/11/2017 Exhibitor News
Take a look at the nominees for the Expo FoodTec Innovation Award This awards an organisation or company for developing high-tech/advanced technology or machinery for food ingredients processing or...
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FiE Innovation Awards 2017 - Reduction & Reformulation

17/11/2017 Exhibitor News
Take a look at the nominees for the Reduction & Reformulation Innovation Award This awards an organisation or company that has developed the best solution (natural or synthetic) within the last...
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FiE Innovation Awards 2017 - Growth Categories

17/11/2017 Exhibitor News
Take a look at the nominees for the Growth Categories Innovation Award This awards an organisation or company that has developed a high impact innovative product within the last two years for...
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FiE Innovation Awards 2017 - Performance Nutrition

17/11/2017 Exhibitor News
Take a look at the nominees for the Performance Nutrition Innovation Award This awards an organisation or company for the proven effectiveness of a product that best promotes or supports an active...

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