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Netherlands Foodservice: The Future of Foodservice in the Netherlands to 2016
| By Canadean Food
In 2011, the Dutch foodservice market was estimated to value EUR19,275.4 million. A contraction in the Dutch economy and subsequent reduction in demand led to a 4.5% decline in the Dutch foodservice industry in 2009. Following this, the decline in the Dutch foodservice market was more subdued as the country‘s GDP growth stabilized in 2010.
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New Chocolate Emulsifier Offers Lecithin-Beating Functionality
| By Palsgaard
"Using fewer raw materials to obtain the same result is a key aim for chocolate manufacturers. And this is precisely where Palsgaard AMP 4455 has its most striking advantage. In fact, it offers dramatic dosage reductions compared to the mainstay of the day."
Processed Foods > Bakery & Cereals > White Papers
New Chocolate Emulsifier puts the Squeeze on Costs
| By Palsgaard
Thanks to food ingredients producer Palsgaard, there's now a new and highly effective avenue to explore potential savings and expand profit margins. Called Palsgaard® AMP 4455, it's a new chocolate emulsifier that meets or exceeds the effects of lecithin at vastly reduced dosages. And it's enabling Palsgaard's chocolate producing customers to take back control of their costs.
Processed Foods > Bakery & Cereals > White Papers
New Clean Label Range Empure®
| By Emsland-Stärke GmbH
After three years’ of development work, Emsland Group is introducing the new product innovation Empure® KS 100. In Empure® KS 100, the Emsland Group is offering a clean-label starch manufactured exclusively through a physical process. Empure® KS 100 is a cooking starch which simulates the properties and functionalities of a chemically modified starch.
Processed Foods > Bakery & Cereals > White Papers
NEW ENROBING CONCEPT- Aasted launches Nielsen Energy enrober
| By Aasted ApS
Substantial energy savings and long time production with superior mass quality. Aasted’s mew line of energy savers was conceived with the highly successful SuperNova Energy tempering machine range launched at Interpack 2011. From the energy pipeline we are now proud to present the Nielsen Energy enrobers.
Food Technology > Process & Production > White Papers
New Packaging Trends in the Food and Beverage Industry: Survey Brief
| By Canadean Food
Packaging plays an important role in protecting food and beverage products and promoting them to the end consumers. Therefore, the development of innovative packaging trends can help manufacturers to protect the environment, address food safety concerns and also reduce carbon footprint through sustainable packaging solutions.
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Novel Developments in ATP Bioluminescence
| By Hygiena International
Several industrial applications of ATP bioluminescence have been developed since the late 1970's. These have largely been non-specific applications, primarily for the direct, objective assessment of cleaning verification and also as a gross monitor of microbial biomass. Significant developments have been made, particularly over the past ten years. This article describes the most recent developments in reagents and instrumentation leading to the first specific test application for the detection of low numbers of pathogenic and indicator organisms within a working day.
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Novel Foods
| By Intertek Food Services
In several jurisdictions, foods or food ingredients that do not have a history of use within the community are considered as novel foods. Regulations governing novel foods are in place in the European Union, Canada, Australia/New Zealand, China, South Korea, and other countries. Each jurisdiction has specific regulatory requirements and processes.
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Nutritional Analysis
| By Intertek Food Services
Accurate nutritional analysis is essential to ensure you comply with labelling regulations and retailer specifications. Understanding nutritional content is also an intrinsic part of product development and quality control.
White Papers
Nutritional Health
| By Atlantia Food Clinical Trials Ltd
Atlantia Food Clinical Trials has considerable experience in providing human clinical intervention studies to investigate the uptake of specific nutritional components, such as uptake of different forms of dietary protein or iron.
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