“Careful selection of the right cultures in yoghurts and cheeses can potentially eliminate thickeners like carrageenan, or antifungals such as sorbic acid.” ©iStock

Looking to nature for better ‘clean label’ reformulation

By Nathan GRAY

Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.

Colour tester

Colour tester

Tintometer, the UK-based food and beverage testing equipment
provider, has introduced a series of flexible spectrocolorimeters
for drinks, syrups and other light transmitting products.