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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

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Monthly Patent Editorial
Recent Patents on Cheese

The basis of cheesemaking is the separation of milk into curds (a solid casein-rich material) and whey (the watery milk serum that contains whey proteins, such as alpha-lactalbumin and beta-lactoglobulin). Cheeses may be defined according to the method used to initiate curdling (coagulation). Early cheesemaking processes used rennet, an enzyme complex derived from the stomach of young ruminants (calves, lambs and kids). It is thought that the process was discovered by accident, when it was observed that milk curdled when stored in containers made from goat stomachs. Rennet is still used in cheesemaking and a vegetarian form, derived from the mould Mucor miehei, is also available. When using rennet, the cheesemaking process has to be carried out at optimal temperature (between 30 and 40 C) for enzyme activity. Acid cheeses are produced using bacteria that convert lactose to lactic acid, which causes proteins to clump together and form curds. The process is generally used in the production of soft and cream cheeses. For most cheeses, the curdling process is followed by draining, pressing and ripening.



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Scientific literature and patent reviews
Training Course  
Gels Thickeners and Stabilising Agents

14-16 May 2013

Collectively known as hydrocolloids, each gelling, thickening and stabilising agent will be given its own specific presentation. Industry experts will go into detail about their sources, processing, functions and applications.

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Gels and Thickeners

Breaking Food Industry News

From semiconductors to snacks: egg-white chips entrepreneur rides crest of protein wave.

Avery Dennison Food says firms are hungry for sustainable labels.

Forty per cent of Brits ready to try insects Canadean report.


Leatherhead Food Research News : 23/07/2014

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