scientific research

QOA interview: developing non cocoa chocolate

Confectionery Production editor Neill Barston speaks exclusively to Dr Maximilian Marquart, co-founder of QOA, as it sets out to further its innovative development of cocoa-free chocolate that has been scientifically formulated to replicate the flavour profiles of conventional ranges.

Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability

Tate and Lyle holds inaugural science meeting to improve product textures

Ingredients and solutions business Tate & Lyle has hosted its inaugural European meeting of texture scientists, attracting a broad range of industry specialists from across Europe aiming to improve product ranges.

Business news, Ingredients

GNT recognises talents of young food scientists at EFFoST event

Netherlands-headquartered food applications group GNT has presented a group of aspiring young students with the company’s Young Scientist Award at the 32nd European Federation of Food Science and Technology (EFFoST) conference in Nantes, France.

Business news, Ingredients, Processing, Sustainability