Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
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Protecting supply chains and consumers in today’s world
Supply chains are challenged and we must continue to remain vigilant to protect consumers against food safety risks, writes Noeleen Donegan, Global VP of Food Safety for Kerry.
It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
A sweet assist: why sugar testing is so important
For industrial sugar producers, the ability to discern the purity of their product is essential to business. Gary Bailey of American Crystal Sugar explains how UV-visible spectrophotometry provides the data needed to ensure his company’s products make the grade.
Sustainability: Is it now or never?
With companies across the UK making sustainable changes, is now really the best time to put sustainability in the spotlight? Find out what CEO of Reewild Freddie Lintell told New Food’s Grace Galler here…
The USDA’s path to success with Salmonella
Sandra Eskin, Deputy Under Secretary for Food Safety at the USDA, outlines how the organisation is looking to reduce Salmonella infections.
Will supply chains become part of the permacrisis?
Professor Chris Elliott teaches us all a new word in his latest column for New Food – and it’s not a good one.
The latest innovation helping to create a net zero food system
EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
Illuminating results
NEMIS presents the case for chemiluminescent detection of Listeria monocytogenes, explaining how it allows higher sensitivity and specificity compared to commercial on-site chromogenic detection methods.
Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
Reviewing water activity standards
Novasina explores the options for water activity standards and discusses the advantages and disadvantages of each type.
Umami: the 5th taste
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
Plant automation drives demand for inspection technology
The greater use of automation at food processing plants is enhancing the threat of foreign matter contamination, making it increasingly crucial for operators to leverage potent inspection systems.
New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
Food Waste: Is it time to go back to the chalkboard?
New Food’s Joshua Minchin brings you analysis from Kerry’s case study at Food Ingredients Europe in Paris, where education is the message of the day.
