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.
Nutritional supplements need to be effective, but flavour, texture, usability and other factors are also important due to their impact on acceptance and mark...
Update: New HFSS regulations in England ban multibuy promotions on foods high in fat, sugar, or salt (HFSS). Retailers must now comply with stricter rules on...
When it comes to product innovation and development, the use of botanical ingredients is increasing – driven by consumer demand for natural and functional in...
Five of the key takeaways from the day’s extensive programme and what they mean for regulatory and technical professionals navigating an increasingly complex...
Are you prepared for the potential implementation of UK NPM 2018? If you missed this popular webinar, the recording can help you get up to speed.
When considering marketing your product as ‘clean label’, choosing ingredients that are familiar/acceptable to consumers may be one option. But you must ensu...