News Category: Opinion Piece

Pasteurisation is a process which reduces the microbial load in many food products, ensuring consumer safety and prolonging shelf life. There have been significant developments in non-thermal alternatives to traditional heat-based pasteurisation, such as high-pressure …

Over the last decade business procurement has evolved significantly. Previously focused on achieving the best outcome in terms of performance and cost, procurement is now an increasingly strategic corporate function, with any new purchase needing …

The benefits of pasteurisation on the safety and shelf life of fruit and vegetable juices and smoothies are well proven. While thermal processing can occasionally have unwanted effects on product quality such as nutrient loss …

Despite increased interest in various plant-based protein products, and greater awareness of the environmental consequences of many intensive livestock systems, global meat consumption continues to rise, as does pet ownership. With markets for the co-products …

Industrial heat demand amounts to more than 20 per cent of global energy consumption. This means that the decarbonisation of industrial heat is essential to meet net-zero targets, and the move to electrify a wide …

Eggs are one of nature’s most nutrient-dense foods, containing high quality protein as well as being naturally rich in vitamin D, B2 (riboflavin), vitamin B12, iodine, selenium, and several other essential dietary vitamins and minerals. …