Lucas Westphal, Senior Bakery Scientist
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’. In this video Lucas Westphal describes a research project which aims to understand the function of fibre in products, investigate the potential for calorie density reduction using fibre, and assess the different forms of fibre available for achieving this.
Updated. An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restricti...
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some intere...
An overview of each classification system and the differences between them. Plus, what the future may hold for classification models/systems.
We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...
‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...
