List view / Grid view
Professor Chris Elliott delves into a potential scandal unfolding in China surrounding soy sauce manufactured by Foshan Haitian Flavouring & Food and highlights a warning food and beverage manufacturers should heed.
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
Ahead of the 36th EFFoST International Conference in Dublin, Conference Chair Dolores O'Riordan reveals the inspiration behind the varied and comprehensive agenda.
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
Transatlantic trade has been harmonious for decades, but the last four years have reversed this cordial trend and ushered in a damaging trade war. Chris Swonger, CEO of DISCUS, explains how this affected the spirits sector and the challenges that were overcome to end tariffs.
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
24 October 2022 | By
New Food sits down with Conor Butler, Director of FBA Laboratories, to discuss how the company has been addressing chlorate and perchlorate in dairy and what future concerns lay ahead for labs.
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
