Revolutionising food analysis with food omics
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
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Articles
Three major UK cheese trends to watch out for
Gareth Watson explores the UK consumer trends affecting the cheese industry and how Primula Cheese is adapting to new shopping behaviours.
The soy sauce scandal and why it’s important
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.
Why food allergies should be seen as a business opportunity, not a threat
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
Are you really getting the benefits from your edible cannabinoids?
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.
Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
A full view of foodborne microbes
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
What is Barry Callebaut’s second generation chocolate?
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.
The real Greek: why authenticity matters
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.
Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
EFFoST 2022: Dublin’s holistic approach
Ahead of the 36th EFFoST International Conference in Dublin, Conference Chair Dolores O'Riordan reveals the inspiration behind the varied and comprehensive agenda.
Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
Spirits trade: Four years of hurt
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.
Microbial risk management
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
