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17 November 2016 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We ask Food Safety Manager Rene Duchesne to discuss the importance of precautionary measures in product manufacturing when working with allergens...
14 November 2016 | By New Food
New Food decided to delve deeper and ask the researchers from Kiel University for a further insight into the idea that the colour of food packaging affects consumer choice...
14 November 2016 | By Cesare Varallo, Vice President Business and Regulatory Affairs, Inscatech
Cesare Varallo, an Italian lawyer and expert on food fraud regulation gives us an exclusive insight into EU regulation and food fraud...
10 November 2016 | By Iqra Yasmin and Wahab Ali Khan, National Institute of Food Science & Technology, University of Agriculture Faisalabad
Low-calorie sweeteners have been in use for an extensive period of time, are considered safe and can be used in various different ways. We hear the thoughts of two researchers from the University of Agriculture Faisalabad...
8 November 2016 | By Greg Jones, Senior Research Officer, Microbiology, Campden BRI
Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look...
3 November 2016 | By Jeroen Knol, Director, EFFoST
EU funded researchers have developed a system to monitor industrial food processing in real-time under harsh conditions by three different sensors, demonstrating that the methods have commercial potential...
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
31 October 2016 | By Roy Manuell
France has an undeniably unique approach to gastronomy with an emphasis on fresh produce and a field-to-table approach. New Food speaks to journalist Kait Bolongaro for a further insight...
27 October 2016 | By Denise France, Spitfire Heritage Gin
People are falling in love again and the passion for gin doesn’t show any sign of slowing down. Denise France, CEO Spitfire Heritage Gin talks us through the gin revolution...
27 October 2016 | By Stephanie Anthony
In the final episode of our Great British Bake Off feature we talk you through the process of temperature control...
26 October 2016 | By Gail Brown, Director of Thornleys
Gail Brown, Director of Thornleys Natural Foods Limited discusses her experience with Coeliac disease, the inspiration behind the company...
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
21 October 2016 | By Roy Manuell
Take a look at New Food's profile of France as we try and give you an insight into some quirkier aspects of what makes French food fundamentally French...
18 October 2016 | By Martin Coates, CEO Agrantec
CEO of Agrantec, Martin Coates details the importance of active labelling and following the food from farm to fork at every step of its life...
