Issue #3 2016 – Digital version
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
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Articles
Food Safety supplement 2016
30 June 2016 | By New Food
In our Food Safety supplement: Phages and the control of bacteria in food; Biofilms - formation and control strategies for the dairy industry; Hygienic Design – how to comply with it from a food manufacturer’s perspective? And much more...
Ingredients supplement 2016
30 June 2016 | By New Food
In this Ingredients supplement: Functional lipids in beverage products; Hemp – superfood; The science of flavour; IFT 2016 show preview...
Functional lipids in beverage products
30 June 2016 | By Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center
The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically…
A sample preparation primer on lipid analysis in foods – A personal perspective
29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
Not sweet enough
28 June 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog piece, Barbara Mason of the Food Advanced Training Partnership discusses the sugar vs sweetener debate...
The FLW Standard: helping companies across the globe manage food loss and waste
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Brian Lipinski to find out more about the FLW Standard and the growing issue of food loss and waste...
Love Health Hate Waste: breathing life into foods past their BBEs
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Gavin Edley, Managing Director of Love Health Hate Waste, a business that buys and sells Best Before Date expired health foods...
Catalyst Founders: investing in the next generation of makers and creators
21 June 2016 | By Stephen Barnett, Catalyst Founders
Here, Stephen Barnett discusses Catalyst Founders, a new company that seeks to provide investment and support to young founders...
EU Referendum: Tell us what you think…
20 June 2016 | By Stephanie Anthony, New Food Editor
With only days to go until Britain holds a referendum on its EU membership, we can't help but wonder how you feel...
Behind the scenes of dietary fibre labelling
20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland
Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…
Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy
20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…
Food for thought with Sophi Tranchell, Managing Director of Divine Chocolate
20 June 2016 | By New Food
New Food talks to Sophi Tranchell, Managing Director of Divine Chocolate, to discuss sustainability, flavours and the future of the company...
Comparison of sensory methods
20 June 2016 | By Michael Bryanton, Research and Development Chef, Canada’s Smartest Kitchen, The Culinary Institute of Canada
There are a number of sensory methods to determine with statistical relevance whether or not consumers will notice a difference between a current formulation and a new one. Each sensory method has advantages and disadvantages, including the sensitivity of the method, which determines the number of judges necessary, and the…
NF Validation mark by AFNOR Certification
20 June 2016 | By Stéphanie Sammartano, Senior Certification Engineer, NF Validation Certification Manager (AFNOR Certification)
AFNOR Certification is the leading certification and systems, services, products and competencies assessment body in France and one of the top-ranking leaders worldwide. The AFNOR group's Certification branch handles the two best-known quality marks on the market: AFAQ and NF.
