Muscling in on the act: the high protein boom
16 September 2016 | By Daniel Reeds
Daniel Reeds of New Chapter Marketing explains the boom in the high protein industry as consumer trends tend towards the organic...
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A closer look at… GBBO Week #4 : The myth of free range eggs
16 September 2016 | By Roy Manuell, Digital Content Producer
We mark the start of a new GBBO feature with an infographic as we discuss the false myth of free range and how the rising demand for organic eggs will affect cost and consumer trends...
Cannabis-infused chocolate: The future of confectionery?
We bring you an exclusive with Charlie Cangialosi of Kiva Confections, to talk about the possibilities that lie ahead for the cannabis chocolate industry...
Alliance to Save our Antibiotics: antimicrobial resistance ‘to kill one person every 3 seconds by 2050’
13 September 2016 | By Roy Manuell, Digital Content Producer
New Food speaks exclusively to Emma Rose from Alliance to Save our Antibiotics about an impending global crisis: antimicrobial resistance...
German sustainability: the ecological intensification of agriculture
12 September 2016 | By Julius-Maximilians-Universität Würzburg, JMU
Agricultural landscapes in Germany have lost much of their sustainability and diversity, dominated by crops such as maize and rapeseed today...
Farming adaptations to combat climate change impact crop yields in 2050
8 September 2016 | By College of Agricultural, Consumer and Environmental Sciences (ACES)
In this study the University of Illinois compare how West African sorghum crop yields will fare in the higher temperatures and higher CO2 of the future and if specific farming management practices are adopted...
Hidden risks in your food
7 September 2016 | By Fraunhofer-Gesellschaft
Fraunhofer, Europe’s largest application-oriented research organisation report on the hidden risks we face everyday when eating as food allergies continue to rise....
Cold storage and freezer monitoring – mistakes can be very costly
6 September 2016 | By Testo
Testo, experts in food safety, offer New Food an insight into the importance of monitoring food temperatures and the inevitably costly consequences of failing to do so...
Good Grain Bakery: Exclusive interview with founder of Planet Organic’s new gluten-free, vegan bread range
2 September 2016 | By Roy Manuell, Digital Content Producer
Following our coverage of Planet Organic's launch of the Good Grain Bakery range, New Food speaks exclusively to Tara Taylor, founder of the gluten-free, vegan bread product, to discuss the formation of the brand...
Cellulose and food: a report by Vincenzo Calabrese
31 August 2016 | By Vincenzo Calabrese, Wageningen University
Vincenzo Calabrese, Wageningen University discusses the importance of cellulose to the food industry as a potential environmentally-friendly 'natural' optimiser...
Issue #4 2016 – Digital version
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
Improving the mould free shelf life of bakery products
24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI
Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.
Halal-labelled soft drinks: Transparency and traceability
23 August 2016 | By Hope Lee, Senior Industry Analyst, Euromonitor International
Hope Lee, Senior Industry Analyst, Euromonitor International discusses the importance of labelling not only for transparency and traceability but also for value and religious importance.
What’s driving the need to register food grade lubricants and cleaning products?
GFSI…FSMA…HACCP…FSCS…all of these used to be buzz words in the food industry but are no longer mere buzz words. They are now all key drivers behind ensuring chemical products, specifically lubricants and cleaners, are safe to use in the food processing environment. Over the past five to 10 years, product…
Food grade lubricants – a food industry perspective
The aim of this article is to review the impact of Food Grade Lubricants (FGL) in the food industry and the implications for the manufacturers of FGL with ISO 21469:2006 ‘Safety of machinery-Lubricants with incidental product contact-Hygiene requirements’, as well as the compliance with relevant legislations.
