The World of Food Ingredients

The World of Food Ingredients is a specialist international journal for beverage and food product developers. It focuses on the technical challenges of combining ingredients in the product development process. The publication includes information on food design trends, formulation and nutrition advances plus all the latest news on matters affecting the industry.

From The World of Food Ingredients...

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    Food Ingredients First | October 2019
    Chorleywood Bread Process: Boon or Bane?
    Chorleywood Bread Process has changed the baking landscape not only in the UK but also across the globe. But is it merely a boon to industry insiders?



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    Food Ingredients First | October 2019
    Microalgae Innovation: Reducing Costs in Large-Scale Production
    Microalgae processing and production companies still face technology and cost issues. A Dutch company uses a proprietary in-house system that is scalable and modular providing economy of scale.



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    Food Ingredients First | October 2019
    Ingredient Development: Where Does Vanillin Come From?
    There is a much more serious crisis than the price of vanilla beans and that is the labeling crisis. Dr. Daphna Havkin-Frenkel examines vanillin sourcing and production.



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