The science of turmeric
26 April 2016 | By Katie Pand, Senior Herbal Advisor, Pukka Herbs
Turmeric is making waves at the moment and is fast becoming the remedy of choice for inflammation, pain relief, digestive disorders and much more...
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Articles
Should food manufacturers invest more in gluten free products?
25 April 2016 | By MOMA
As gluten free diets gain popularity, MOMA asks if food manufacturers should invest more in gluten free products...
Organic growth for clean label
21 April 2016 | By Innova Market Insights
It is five years since Innova Market Insights identified interest in clean label options as one of its Top Trends and despite concerns over its definition, the growth in products marketed on a clean label platform has continued relatively unabated...
Lucozade Zero: Our Thoughts
18 April 2016 | By New Food
Straight off the production line, today New Food were sent a sample of new Lucozade Zero.
FoodIntegrity 2016: The New Food Review
15 April 2016 | By Stephanie Anthony, Editor, New Food
Held in Prague over 6-7th April, New Food was proud to be a media partner to this important event; the 3rd meeting of the FoodIntegrity project.
The food waste challenge
14 April 2016 | By Monica Jacobsonn, Content Manager at Happy To Survive
Here Monica Jacobsonn, lifestyle blogger and Content Manager at Happy To Survive, discusses the challenge food waste poses to households and manufacturers...
Man Vs Food – Are you prepared for the repercussions of undercooked meat?
11 April 2016 | By Albert Clamark
Here, Albert Clamark discusses the growing popularity of rare burgers and the steps businesses need to consider when serving them...
Edible food coatings – just a trend or the future?
Why throw away the packaging? Let’s eat it! Food packaging development has undergone a research renaissance. Edible films and coatings that are directly consumed with the food are now in the service of modern food preservation systems, as a result of the lifestyle changes of consumers. The imagined scenario involves,…
On the challenges facing the food industry in recruitment
1 April 2016 | By Nicole Gallace, FoodGrads
Recruitment is an area that poses some major challenges to the food industry. In this article, Nicole Gallace discusses these challenges and the opportunities available in the food industry...
Adding the time dimension to taste
30 March 2016 | By Silvia Peleteiro, Leatherhead Food Research
In this article, Silvia Peleteiro guides you through a set of methodologies called temporal methods which measures the sensory profile of a product as it changes over time...
Putting sustainable protein on the dinner table
8 March 2016 | By Simon Billings, Principal Sustainability Advisor, Forum for the Future
How are we going to feed 9 billion people enough protein by 2040, in a way that is healthy, affordable and good for the environment? In this blog piece, Simon Billings calls on industry to join The Protein Challenge 2040 to transform the future of protein...
Expert Focus: Prof Chris Elliott, Queen’s University Belfast
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
Combatting food waste with effective waste management
29 February 2016 | By Paul Needham, Managing Director, Wastecycle
Here, Paul Needham, Managing Director for Wastecycle, discusses how food manufacturers and retailers can combat food waste by better managing the waste being produced...
Issue #1 2016 – Digital version
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
Food Grade Lubricants supplement 2016
22 February 2016 | By New Food
In this Food Grade Lubricants supplement: EHEDG guideline provides keys to a well-oiled operation; Change and habits; Industry Roundtable...
