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Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…
Fighting food fraud in 2017 will be no easy task. New Food Editor Stephanie Anthony speaks to Dr Diogo Monteiro Senior Lecturer at the Newcastle University for an insight.
In anticipation of Food Fraud 2017, New Food speaks to the University of Portsmouth for its insight into how best to fight food fraud in 2017.
In anticipation of Food Fraud 2017, New Food speaks exclusively to Eoghan Daly of Crowe Clark Whitehill about tackling food fraud in the 21st Century.
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
An argument from Stuart McDonnell in favour of education above all to improve intake of healthy food...
New Food speaks to John Points, Consultant Analytical Scientist, for an insight into how to tackle food fraud in the 21st Century.
There is a pressing need to mobilise and integrate the wealth of knowledge from the international mycotoxin research conducted over the past 25-30 years, in order to perform cutting-edge research to close knowledge gaps. This is the mission of MyToolBox – a four-year project, funded by the European Commission from…
The world wastes one third of all food produced. What you might not know is that food packaging can play a significant role in reducing the food industry's environmental footprint...
New Food asked Noam Kaplan, CEO at Lampados to talk us through the role sweeteners can play and to offer us an insight into how we might provide an attractive alternative to sugar.
New Food considers to what extent Oceania might present a potential solution to the impending global crisis...
The cocoa and chocolate industry is currently running against a fundamentally unsustainable model. Barry Callebaut's Peter Boone urges change...
What is food fraud? We have produced an infographic on food fraud to provide more information on what it is and its cost...
Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
Contamination of food products with pathogenic microorganisms is a major concern for food safety. The issue is exacerbated by modern production systems where high volumes, high speed and global distribution are common features. In order to protect consumers, regulations and procedures are in place to control microbiological hazards in the…
