Should you fry with olive oil or expose it to very high temperatures?
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
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Articles
Football’s secret weapon: Robson-Kanu talks food as medicine
Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
High-speed analysis of bitter flavours in beer
This article addresses simultaneous HPLC analysis of iso-α-acids, α-acids and humulinones in the brewing process.
Ruby chocolate: it’s about more than colour
With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
Lessons must be learned from FSA’s failed Russell Hume investigation
Professor Chris Elliott urges government to give the NFCU more authority when it comes to investigating cases of food crime and argues that the unit could have prevented the Russell Hume case from collapsing.
Featured Partnership: Challenges in meat pathogen detection – improving your food safety plan
To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
Feature Partnership: How efficient titration technology helped put us on top
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
Product Launch: CRC ECO Complex Blue
Modern manufacturing equipment requires modern cleaning solutions! CRC outlines the benefits of its ECO Complex Blue tool.
Feature Partnership: Getting it right – the global allergy maze
Jürgen Schlösser takes a close look at the IFS Food Standard and considers how pending guidance around allergen safety management will offer further clarity to producers and safer food for those with allergies.
Application Note Supplement – July 2021
Welcome to New Food's July 2021 Application Notes supplement.
Food Safety In-depth Focus – July 2021
Our Food Safety In-depth Focus looks at the past, present and future of food auditing and ways one can improve routine microbiology lab management.
Food for Thought: All you need to know about food-grade lubricants
In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
FSA serves up COVID-19 consumer insights report
Helen Heard, Senior Social Science Research Officer, shares insight on the consumer impact of the pandemic as the monthly COVID-19 Consumer Tracker completes its 12th wave.
Reduce the risk of cross-contamination
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
The future of food auditing
Two experts look at how the path of auditing has changed – from initial intentions, to the current situation and what the future likely holds…
