New Food Issue 6 2022

Issue 6 of New Food is all about new beginnings. This latest issue highlights some of the incredible innovation taking place throughout the food and beverage sector to solve some of the most difficult challenges facing our industry. 

Inside you can read about the fantastic work the USDA Food Safety and Inspection Service (FSIS) is doing to combat Salmonella, as well as new way to think about chocolate production from Vinte Vinte and a renewed campaign calling for stricter labelling laws around bread in the UK. 

That’s not all. It’s the start of a new era for New Food too, as new editor Joshua Minchin takes the helm from Bethan Grylls, who led the  magazine so brilliantly for several years. Josh has of course been a familiar face to New Food readers for some time, starting as Junior Editor back in 2020, but will now take on the editorship full time. 

The food and beverage industry is at the beginning of a really exciting time of change and progress – take a look inside Issue 6 to whet your appetite and gain inspiration. 

Download Issue 6 and enjoy:

• LEADERS’ SERIES
  Tales from a unique distillery in the Scottish Isles…
• FOOD SAFETY
  Contributions from leaders in food safety, covering topics on pathogen control and supply chain risks
• PACKAGING
  Andy Zynga of EIT Food and top wine brand 19 Crimes discuss innovation within this crucial sector 
• CONFECTIONERY
  Think you know about chocolate and sugar? Our two confectionery features will have you thinking again  
• APPLICATION NOTES
  From water quality to umami, Nemis, Biospringer, Waters, Anritsu, and Novasina bring you some of the most useful solutions out there 
• INGREDIENTS 
  New Food hears from the Real Bread Campaign on what it thinks the UK Government should mandate in terms of labelling, plus, you can’t put seaweed in rum…can you?