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The FoodlineWeb suite of databases are a unique source of information for the food and drinks industry. They include Market, Science and News, and are populated by our team of specialists who abstract 2,500 Science, 830 Market and 600 News records every month, taken from about 400 key industry journals, as well as books and patents. The abstracts are fully searchable and the full text of most articles can be ordered on-line through our electronic document delivery service - most articles will be supplied within one working day. In the case of patents, there is a link through to the original document.

  • FoodlineWeb Science provides a wealth of information on food science and technology
  • FoodlineWeb Market gives concise abstracts of published literature packed with useful market statistics as well as new retail products in the UK and novel products worldwide
  • FoodlineWeb News offers a summary of all the latest news relevant to the food and drinks industry
  • Fera HorizonScan provides information on food safety and risk issues at a global level across all food sectors, covering all of the contaminants, residues and other food-related hazards that may affect you
  • Fera Contaminants On-Line is designed for food industry professionals, it is an indispensable and comprehensive guide to European Union food contaminant legislation and residue limits

You can contact the helpdesk on +44 (0)1372 822245 (email help@foodlineweb.com) to request more information on any of the FoodlineWeb databases or to request a reminder of your username and password. Please contact the helpdesk if you have any problems logging on, or any questions or comments.

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Monthly Patent Editorial
Patents relating to Modified and Resistant Starches

Starch is a natural carbohydrate, formed in plants as a store of energy and abundant in major staple foods, including cereals (such as wheat, corn and rice) and root vegetables (such as potato and cassava). Starch may be extracted from a plant source and dried to form a powder, and it has been used throughout history for a variety of purposes, including the production of adhesives, as a fabric stiffener, and for thickening liquid foods. Today, starches are used in processed foods as texturisers, thickeners and stabilisers and, in many food applications, native starches provide adequate functionality. However, untreated starch needs heat in order to thicken. Modified starches are produced by physically, chemically or enzymically altering the properties of starch to improve its functional properties.



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Scientific literature and patent reviews
Training Course  
Food Additives, Enzymes & Flavourings - A Guide to Implementing the Food Improvement Agents Package

27-28 February 2015

Provides a complete overview of the European Food Improvement Agents Package (FIAP) on Day 1, and on Day 2 it will cover food additives, enzymes and flavourings legislation in major international markets.

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Gels and Thickeners

Breaking Food Industry News

Food waste in India.

Illegal meat plant in Northern Ireland closed for breaches of food safety.

Australian restaurants must label seafood origin.


Leatherhead Food Research News : 19/12/2014

Other Products/Services

- Tailored Alerts
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