New Food Issue 4 2019
Issue 4 2019 of New Food is available to read online, featuring stories on Clean Label, Food Safety, and an in-depth interview with Uwe Oppermann, Manager of the European food market at Shimadzu Europa.
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Articles
Tackling carbon neutrality one bite at a time
Carbon neutrality is an imperative global goal to halt global warming, but it can also significantly benefit a company’s performance, as Mark Chadwick explains here.
Industry 4.0: Combatting human error with coding automation
Adem Kulauzovic explains how integrated and automated coding and marking reduces costly product recalls.
Food companies are still facing allergy-related dilemmas
Whilst the introduction of Natasha's law has been rightfully welcomed, there is still a concern over precautionary labelling as a form of allergen management within the industry, as Annabelle Roberts explains...
Can CBD help treat health conditions or is it the placebo effect?
The popularity of Cannabidiol (CBD) has surged, not just in the food and beverage industry, but across many other sectors, due to consumer beliefs that it can help treat certain aliments and illnesses. But many are questioning these claims, suggesting further investigation over CBD’s effects and perceived benefits are required.
‘Think local’ to drive food safety culture improvement
Julia Johnson discusses the importance of a strong safety culture and how FBOs can address the challenges associated with it.
The rise of packaging-free stores and what that means for manufacturers
Darcy Simonis, Group Vice President of ABB’s Food and Beverage network, explains what the rise in packaging-free stores could mean for food manufacturers.
Perfect storm of supply and demand for farm gate beef prices
In this article, Nick Allen, CEO of BMPA, looks at all the factors up and down the supply chain that are creating a perfect storm for beef prices.
How ‘craft’ is driving key trends in the alcoholic drinks market
We discuss some of the key trends impacting the current alcoholic market sector, including the increasing popularity of craft and luxury drinks, as well as the appeal of homebrewing.
An appetite for change: Where the food industry is going
Ashley Pollock, Senior Innovation Consultant at Ayming, looks at the trend for a more health-conscious approach to what we eat.
Sustainability: New materials, new challenges
Many organic materials are reaching the market in a bid to replace plastics, however, the inherent issue is whether these products can be coded to the same standard as their plastic counterpart. Dr Stefan Stadler, Team Lead at Domino's Laser Academy, looks at how companies can fight this barrier to…
Healthy just got tasty: Bite UK snack report summer 2019
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.
Ways to create sealing for food packaging
Form, fill and seal. If only it were that easy. Even those who work in the industry admit that there is a bewildering lexicon around bagging and flow wrapping. Tony McDonald, sales and marketing director at ILAPAK, attempts to demystify sealing terminology, from D-cam and long-dwell, to impulse and ultrasonic,…
How does water treatment in the food and beverage industry work?
With the market for water treatment chemicals expected to grow more than 5 percent by 2024, how does water treatment actually work?
From farm to fork: The journey through food safety
Food is being traded in huge amounts every day, with imports, exports and internal sales forming a complex and dynamic movement. When it comes to food safety every single item must be tracked and risk-managed along its journey from farm to fork.
