Syrris free flow chemistry workshops in high demand

The market leader in flow chemistry product innovation said it enjoyed another successful global series of seminars in 2014

Lip serum combats signs of aging

Anti-aging treatment from Murad® is designed to smooth lines, restore volume and improve texture

BASF raises output of bismuth vanadate pigments

Bismuth vanadates are yellow pigments with a special greenish colour tone, which are used, among other things, for the formulation of industrial coatings.  

PACK EXPO East debuts approaches to the future of packaging

Special displays and demonstrations to give emphasis to the achievements of packaging and engineering students from Rutgers University and Vanderbilt University.  

ANTEC plenary sessions tackle future of the plastics industry

Experts from White House Office of Science & Technology and Arburg will discuss nanotechnology and additive manufacturing  

Dukane showcases new solutions at NPE 2015

The company will highlight products designed to boost the flexibility and process control of plastic part manufacturers  

Amira Nature launches organic range at Gulfood

Global provider of branded packaged Indian specialty rice, Amira Nature Foods Ltd unveils organic products at Gulfood

Pure manuka honey from Tahi

Tahi Honey is one of New Zealand’s producers of pure manuka honey  

Citrosuco to showcase sustainable fruit processing

Leading orange processing company, Citrosuco will highlight its sustainable approach to production of orange juice, essences and oils  

Non-GM all the way

THE DEBATE over genetically modified (GM) crops is far from over, and developments in the area of genetic modification continue. This year, the European Union is expected to take another step in favour of GM by  approving the cultivation of a pest-resistant maize variety, despite blares of opposition.

Tasty free-from products

FREE-FROM products, or those that do not contain gluten, lactose, and egg, are a growing segment in the industry. Categories without gluten and/ or dairy are the largest, and are expected to expand even further since consumption of these products is not a fad, but more of a need driven by the prevalence of food intolerances and allergies.

Sweet success in ingredient innovation

SUGAR and salt may not be sexy as other ingredients, but what would we do without them? After all, even in the age gone by of molecular gastronomy,the bottom line has always been about flavor. Every new product developer knows that the new launch could be the healthiest ever on the shelf, but if it tastes like paper or leaves a metallic aftertaste, then it's not going to move.