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New Food Issue 2 2022

In this issue, discover more about the sensory experience around food and drink. Plus, articles on honey fraud, mass spec, microbial management, and so much more!

This latest issue of New Food includes interviews with Fuller’s Brewery, a look at current affairs influencing the food and drink sector, tips on improving your microbial management within the plant, and a deep dive into the sensory experience.

Download Issue 2 2022 and find out about:

  • LEADERS’ SERIES
    Kraft Heinz’ Chief Growth and Sustainability Officer sits down with New Food
  • FOOD SAFETY
    This issue we’ve gathered four experts to talk about the topics of animal health, food fraud and adulteration, and microbial management
  • INGREDIENTS
    Percuro talks about the humisation of pet food, and we find out about the intricacies of being a CBD business in the UK
  • EXTRUSION
    How this tool can help you meet today’s food trends
  • LAB INSIGHT
    Measuring the sensory product experience
  • MICROBIOLOGY
    New Food interviews Fuller’s Brewery to find out more about spoilage organisms 
  • PROTEIN
    An interview with Superbrewed Food’s CEO Bryan Tracy
  • CURRENT AFFAIRS
    New Food’s Joshua Minchin discusses food as a weapon and inflation
  • COLOUR MANAGEMENT
    Just how important is colour management – we find out