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20 May 2016 | By Lewis Crofts, Chief Correspondent at mLex
Geographic food names are protected under EU law, but if the UK leaves the bloc, could Chinese dairies flood European markets with knockoff Cornish Clotted Cream or Staffordshire cheese?
12 May 2016 | By Victoria White, Digital Content Producer
New Food caught up with Nesli Sözer, Principal Scientist at VTT, to find out more about VTT's ambitions for 3D food printing vending machines...
12 May 2016 | By Innova Market Insights
Innova Market Insights discuss the marked upturn in interest in GMO-free or non-GMO products in the final part of their clean label series...
12 May 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog, Barbara Mason, Partnership Manager of the Food Advanced Training Partnership, discusses the upcoming EU referendum...
4 May 2016 | By Innova Market Insights
Innova Market Insights discuss the trend for ancient grains, including quinoa, buckwheat and chia, and consider recent product launches...
4 May 2016 | By Kaynat Choudhury, Multimedia Content Manager
While at the FoodIntegrity conference New Food hosted a live roundtable event about the gaps in current research in regards to food authenticity and its impact on the supply chain...
4 May 2016 | By Lisa Farland, Content Writer, Happy to Survive
Here, Lisa Farland of Happy to Survive discusses growing fruit and provides some useful tips on the subject in an infographic...
28 April 2016 | By Innova Market Insights
Innova Market Insights discuss the trend for green foods, including green vegetables such as kale, as well as wheatgrass and seaweed...
27 April 2016 | By Victoria White, Digital Content Producer
Barbara McCartney, Regional Business Head for the Nestlé Health Science Consumer Care Business in North America, talks to New Food about FODMAPs and Nestlé Health Science's new web resource, LowFODMAPCentral.com...
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
26 April 2016 | By New Food
Applying lean thinking to meat processing; How to accomplish a representative sampling; The science of meat fraud...
26 April 2016 | By New Food
The science of turmeric; The booming industry of sports supplements; Health & nutrition roundtable; Vitafoods Europe show preview; NSF certifications for dietary supplements and sports products.
26 April 2016 | By Torsten Pöppelbaum, Scientific Expert, NSF
The last 50 years have seen a marked increase in consumer awareness and concern about the quality and safety of food, including the effects of pesticides used in crop production and home gardens. Fortunately, analytical test methods have also progressed. Analysis has advanced from needing several days to semi-quantitatively measure…
26 April 2016 | By Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)
Freezing is an important means for food preservation as, with this technology, long term storage of high quality foods is possible. To achieve high food quality the freezing rate is an important parameter, determining ice crystal size and shape and also the mechanical stresses imparted to the food. For foods…
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
