Issue number 2  Go to online version.
Free online magazine by TRADEIT and EFFoST
TASTE OF SCIENCE
Welcome to the latest issue of Taste of Science! In this issue, we explain the profitability of a hygienic factory design, provide the latest trends in food packaging and give a quick guide to food law. Furthermore, we highlight how using pressure can improve the quality of meat products and how bakeries can easily improve the healthiness of their bread without compromising on taste. Ever thought about what regional protection can do for a company or region? Want to learn more about EU networks and how they can benefit your business? It’s all here and more... If you have questions relating to any of these articles, you can contact our authors directly by using the contact us box at the end of each article. Follow us on Twitter @TasteofScience
  Safety
CLEAN THE LINE
Optimise your clean-in-place line to reduce food safety risks and save water and energy.
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2 min read
  Legislation
GUIDE TO FOOD LAW FOR IRISH FOOD PRODUCERS
Five important steps to comply with food laws
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3 min read
  Innovation
CHANGING THE FACE OF PACKAGING TECHNOLOGY
Six ways to add value to your product by using novel packaging
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4 min read
  Process technology
TWO WAYS OF APPLYING PRESSURE IN MEAT PROCESSING
Improve shelf life or meat tenderness by applying high pressure processing or hydrodynamic pressure
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6 min min read
  Product development
PARTNERSHIP FOR INSPIRATION
Partnership of dairy cooperative with brewery extends portfolio
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1 min read
  Health
HEALTH BENEFITS BEYOND WHOLEGRAIN BREAD
Add new mixtures of the healthiest part of grain kernels to easily produce tasty and healthy bread
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3 min read
  Innovation
TRAFOON NETWORK SUPPORTS SMALL AND MEDIUM-SIZED COMPANIES
Free training workshops and networking events across Europe
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3 min read
  Legislation
PROTECTION FOR A REGIONAL FAVOURITE
EU protection to promote famous bread roll and save the local bakeries
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2 min read
  Innovation
AN EVOLUTION IN TRADITIONAL PRODUCTS
Barbeque sausages, square ham and new technology to survive the challenges of society.
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3 min min read
  Trend
TOP 10 TRENDS
A new generation changes the global food trends
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5 min min read
UPCOMING EVENTS
10.02.2016 - 11.02.2016
FREE BIOECONOMY IMPACT 2016 CONFERENCE IN IRELAND
• Conference •
23.02.2016
FREE WORKSHOP "OPTIMISED FACILITY DESIGN AND PRODUCTION PROTOCOLS IN TRADITIONAL FOOD MANUFACTURE" IN IRELAND
• Workshop •
29.02.2016
FREE WORKSHOP "INNOVATION, IPR AND RELATED LEGAL ISSUES" IN IRELAND
• Workshop •
03.03.2016 - 04.03.2016
FREE "MEAT MISSION: CHARCUTERIE WORKSHOP. INSPIRING MEAT PROCESSING IDEAS FORM THE TRADEIT NETWORK" IN IRELAND
• Workshop •
14.03.2016
FREE WORKSHOP "CONSUMER-LED PRODUCT DEVELOPMENT STRATEGIES FOR TRADITIONAL FOODS" IN IRELAND
• Workshop •
10.05.2016
FREE PRACTICAL BAKERY DEMONSTRATION FOR TRADITIONAL SMES WITH RENOWNED US BAKER MITCH STAM IN IRELAND
• Workshop •
05.01.2016 - 31.07.2016
FREE WORKSHOPS ACROSS EUROPE OF EU PROJECT TRADEIT
• Workshop •
05.01.2016 - 31.10.2016
FREE WORKSHOPS ACROSS EUROPE OF EU PROJECT TRAFOON
• Workshop •
06.07.2016 - 08.07.2016
ISEKI_FOOD 2016 CONFERENCE
• Conference •
28.11.2016 - 30.11.2016
30TH EFFOST INTERNATIONAL CONFERENCE
• Conference •
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This magazine has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n°613776.
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