Blog

18 posts

Food Production for Tomorrow’s World

It’s a widely reported fact that the amount of energy required to produce food exceeds the energy derived from that food. When the prevalent diet is meat-based, as in the Western world, then this inequality increases. In a world with a growing population and the subsequent pressure on natural resources, […]

To Innovation, With love

Generally speaking, managers of chemistry laboratories operating in the contract food testing sector prefer a simple life. It is a highly competitive industry in which there is a strong requirement for efficient and cost-effective analysis. This leads to an emphasis towards rugged and widely applicable methods allied to process control, […]

Packaging innovations for a Sustainable Future

– Richard Coles, Director, Emagine Packaging Limited Packaging innovations are of strategic importance to the food and drinks industries as it is a key enabler for creating brand value and offering functions that deliver a wide range of benefits to consumers and other stakeholders.  These benefits include its role in enhancing […]

APRIL Robot

Robotics in food and beverage manufacturing

The Office of National Statistics recently announced that The UK has returned to recession for the 3rd time in 8 years.  The challenge in the UK manufacturing sector as a whole is further underlined by a dive in productivity when compared to other industrial nations with UK showing more than […]

Why file a patent?

by Dr Susan Fridd, EPA BSc (Hons), PhD Associate Patent Attorney, Barker Brettell LLP Why file a patent? Patents can be a crucial asset for your business, whether it is large or small, just beginning or well established. If you have an invention, and want to stop others from using it, a patent […]

Innovation tools for food waste recovery

By Dr Charis Galanakis, Research & Innovation Director of Galanakis Laboratories The recovery of valuable compounds from food wastes is today one of the most emerging topics in the area of food science and sustainability. However, despite the omnipresence of related studies and patented methodologies, the market existing products derived […]

The Essentiality of Nucleotides

The Essentiality of Nucleotides. By Rachel Hoyle CEO, Nucleotide Nutrition Ltd A category of micro-nutrients until now considered only “conditionally essential” might be about to be recognised as being seminally important for good health. Based on its plethora of properties and activities, ranging from its role in DNA repair to […]

Seaweed, the Food of the Future

Seaweed, the Food of the Future – Today Seaweed is no longer only perceived by many just as the stuff you see at the seaside, but increasingly as an incredibly nutritious, tasty and natural sustainable food and ingredient. With over 10,000 species globally, seaweed is a diverse group that offers […]

ColdBake: Next Generation Nutrition

ColdBake:  The Next Generation for Nutrition and Medical Food  By Dr Richard Horton, Carritech Research Ltd “Our food should be our medicine.  Our medicine should be our food.”  Hippocrates, 460-377BC, Greek Physician and ‘Father of medicine’.  Is ColdBake set to fulfil this very modern but ancient need?Everyone who has a ‘smartphone’ or […]

Food Manufacturing 4.0 – responding to consumers right to choice

Food Manufacturing 4.0 responds to a consumer right to choice. We are in the middle of a food revolution: Food Manufacturing 4.0; our knowledge of nutrition and dietary health is increasing at an alarming rate and what we knew about the impact of our food on our well being is […]