The hottest trends in bakery
What are the leading drivers in the bakery section? AZTI Senior Researcher, Clara Talens, investigates the latest trends.
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Articles
Outwitting food fraud
There are many reasons why food quality, safety and traceability screening is important, from supporting product labelling, to combatting food fraud and ensuring foodstuffs are safe for human consumption. Here, New Food hears from an industry expert about some of the techniques currently in play designed to combat the fakers.
Eating local food could reduce blood pressure and diabetes risk
A recent study found that eating locally sourced foods improves blood pressure and reduces the risk of diabetes - Kate Harveston discusses.
Article: How optical sorting can maximize protein content and increase the value of your meat and bone meal
Optical sorting equipment has been a vital component in food processors’ production lines for years. Surprisingly, however, sorting technology has only recently made its way into the petfood processing industry.
Meat fraud: facts and consequences of parallel beef supply chains
Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, alongside Professor Moira Dean and Postgraduate Research Student, Kelsey Robson, of Queen’s University, Belfast, explore food fraud in parallel supply chains and the consequences of such illegal actions.
Prioritising safety in food manufacturing
Using a combination of strict routines and technology, alongside continuous self-improvement, Kraft Heinz Company has developed a culture in which food safety comes first. Kurt Deibel, Head of North American Food Safety & Quality, explains more.
Top 5 high risk ingredients when it comes to heavy metals
When did you last take a look at the safety and quality of your ingredients in relation to heavy metals? Jaclyn Bowen from the Clean Label Project gives you the top 5 ingredients at risk in her heavy metal 'cheat sheet'.
Predicting the future of maintenance
While uncertainty around Brexit continues to dominate headlines, one thing that is clear is the impact that the loss of skilled overseas workers will have on the UK engineering industry. Darcy Simonis, Industry Network Leader for ABB’s Food and Beverage segment, explains the future of maintenance in the food and…
The mycotoxin evolution
Dr Sheryl Tittlemier from the Canadian Grain Commission looks at the progress of food safety assurance, examining the latest developments in mycotoxin analysis.
Choosing the right conveyor for bulk bakery ingredients
There are many bulk material handling equipment solutions to solve processing challenges faced by bakery manufacturers. Chris Brennan from Spiroflow highlights some available options.
How can Industry 4.0 help the food and beverage industry?
Keith Thornhill, Siemens Digital Industries, Head of Food and Beverage, discusses why it is time for manufacturers to embrace the smart factory.
Controlling contaminants: the new facet of ‘clean label’
A worrying number of products have been found to contain contaminants. As the popularity of ‘clean label’ rises among consumers, Clean Label Project is on a mission to bring transparency to consumer product labelling. Jaclyn Bowen, Executive Director of the project, explains how.
Can CRISPR save the Cavendish?
The world's most popular banana is dying. Scientists are using the gene-editing mechanism CRISPR to try and save it from extinction.
Bakery In-Depth Focus – August 2019
Our Bakery In-Depth Focus explores everything you 'knead' to know about the modern baking industry.
Processing In-Depth Focus August 2019
Our Processing In-Depth Focus features Peter Skou, Frans van den Berg and Lea G. Johnsen explore the role of Process Analytical Technology within the food industry.
