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26 July 2016 | By Guido de Jager
In this three part series, Guido de Jager discusses the results of a global survey that revealed detailed insights into consumer behaviour and preferences for natural colours and flavours...
18 July 2016 | By Lisa Farland, Happy To Survive
To help combat food waste, Happy to Survive have created an infographic on reheating food. Lisa Farland discusses more about reheating food here...
11 July 2016 | By Victoria White, Digital Content Producer
Could edible insects be the answer to feeding a global population expected to hit 9 billion by 2050? New Food caught up with Robert Nathan Allen, founder of Little Herds, to find out...
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
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...
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...
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…
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...
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...
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...
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...
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...
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...
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…
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,…
