Food and drink: practical application of technical excellence
What's new in November
Pea starch for dietary benefit
A food safety analysis plan provides a risk-based approach to food safety analyses.
FIC – it's nearly here!
White Paper: A key element in the delivery of safe, high quality foods.
Optimising quality in product reheating
Why adequate and early consideration of heating instructions is so important.
FSA Master Vendor
We have been designated FSA Master Vendor for the provision of specialist training courses.
In focus: Raw materials and product quality
We were asked to produce a gluten-free beer that is suitable for coeliacs using a novel raw material, the African grain Teff.
Our Cereals and Cereal Applications Testing Working Group (CCAT) has expanded its scope to include oats in its new methods and method revalidation. Read more...
This on–going member–funded research project is focusing on improving the understanding of the functionality of raw ingredients in the final product. Read more...