B2B Central

food science

30 Mar 2026

Choosing the right fat for confectionery

By Staff Writer

Cocoa butter vs cocoa-butter substitutes: Learn how to choose the right fat for confectionery based on functionality, processing, and market positioning. Cocoa butter vs cocoa-butter substitutes is a critical decision in confectionery development. The choice depends on the product’s purpose, including functionality, processing needs, and market positioning. This article explores the unique properties of cocoa...
28 Oct 2024

Milling: Essential for sample preparation 

By Staff Writer

In the realm of scientific research and industrial applications, the preparation of samples is a critical step that can significantly influence the accuracy and reliability of analytical results, explains Debbie Shaw, marketing manager at Labotec. One of the most pivotal processes in sample preparation is milling. This article unpacks the essential role of milling, using...
10 May 2021

2021 SAAFoST Congress goes virtual

By Staff Writer

The organisation of the 2021 SAAFoST Congress – to be presented from the 20-22 September – is in full swing.  The virtual platform was agreed upon and débuted on 22 April with a webinar featuring John Cahalane, President & CEO for Kerry APMEA (Asia Pacific, Middle East and Africa). Virtual exhibition Upon walking in to...
13 Apr 2021

SAAFoST biennial congress goes virtual

By Staff Writer

BY: Madelein Jansen SAAFoST KZN & Local Organising committee chair SAAFoST (South African Association for Food Science and Technology) presents its Biennial Congress, and it is the KZN Branch’s turn to host this prestigious event. Not knowing what the future will hold, in September of 2020 a decision was made by the KZN Local Organising...
12 Aug 2020

World-renowned sensory consumer scientist appointed extraordinary professor at UP

By Staff Writer

Prominent sensory-consumer scientist Professor Hely Tuorila, professor emeritus at the University of Helsinki in Finland, has been appointed an extraordinary professor in the University of Pretoria’s (UP) Department of Consumer and Food Sciences. The widely published academic is an expert in sensory-consumer research of foods. Her research interests include consumer response to unfamiliar and nutritionally...
21 Feb 2020

Stellenbosch University researcher recognised for innovation in food fraud testing

By Staff Writer

Food scientist Dr Paul Williams is among 13 distinguished young professionals recognised by SPIE, the international society for optics and photonics, as one of it is 2020 DCS Rising Researchers.