All news articles for December 2016

Yuzu, a sour fruit, is cultivated mainly in Japan and Korea. ©iStock

Underwater shockwaves improve antioxidant levels in yuzu juice: study

By Gary Scattergood

Underwater shockwave pre-treatment improves the antioxidant functionality of yuzu fruit juice, confirming its potential for use in a wide-range of food applications and leading to the possible establishment “of a new field of industrial technology,” a...

© iStock

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Every bit matters: Why we need to talk about excipients

By Michael Osiecki

The food industry is experiencing growth in the demand for natural products, as people become more savvy and selective about what they put into their bodies. Consumers are willing to pay a premium for “pure” products and want to know what is in their...

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