Consumers turning towards fermented foods more and more
21 February 2017 | By New Food
Consumers are looking more and more to fermented foods according to online search results...
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Articles
US sell-by-date labelling is about to change… in a big way
17 February 2017 | By Roy Manuell | Digital Editor
Most US consumers have no idea about the true motive behind the sell-by-date on their food labels says the Washington Post in an article published today...
Issue #1 2017 – Digital Version
Read the free-to-view digital version of the latest issue of New Food...
Food Analysis In-Depth Focus 2017
Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...
Food Fraud In-Depth Focus 2017
Food fraud prevention – how to start and how much is enough; Data sharing: What’s in it for the food industry; and an Expert View with Thermo Fisher Scientific...
Processing In-Depth Focus 2017
Food grade lubricants – the way forward; The world’s first sustainable rapeseed oil; and Cook quench chill operation for noodles, pasta and rice...
Leaders’ Series 2017 with Nestlé: Food Safety: Room for improvement
Nestlé Health Science's John O'Brien gives us his insight and predictions for 2017...
Why you should drink water from trees
We wanted to bring to market something that was natural, hydrating and low in sugars and it seems trees might provide the answer...
Sustainable seafood is not only about healthy stocks
Industrial fishing has expanded significantly over recent decades. Fishing companies worldwide have introduced advanced technologies, exploring new waters...
Regulation: In a global modern food system…
A new set of rules is on the horizon as the Food Standards Agency (FSA) gets underway with its restructure of food safety regulation in the UK in order to deliver on its strategic goal of ‘Food We Can Trust’ – an aim that should be applauded and welcomed by…
Feeding Asia: Climate change and the devastation of food security
16 February 2017 | By Roy Manuell | Digital Editor
New Food considers the potentially exponential impact climate change could have on both global and Asian food security...
Lifting the lid on the clean label trend
16 February 2017 | By Lindsey Bagley, BA, CSci, FIFST, Flavour Horizons
Clean label is no longer a trend - it is now the rule and accordingly New Food asks Lindsey Bagley, Flavour Horizons, to delve deeper into one of the industry's definitive trends...
Cell culture: an innovative approach for production of plant actives
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
Plant-based ingredients and their cognitive benefits | Health Ingredients Month
13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University
Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?
Will modern American farming methods soon dominate British agriculture?
9 February 2017 | By Slow Food International
New bilateral trade agreements between the UK and the USA could see the former being forced to lift restrictions on food imports from the latter...
