The legacy of Denis Lynn
Following the tragic loss of entrepreneur, Denis Lynn, Professor Chris Elliott highlights some of his most important innovations and how he helped change the food sector for the better.
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Articles
The new chocolate bar?
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
The untapped opportunity of the halal market
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
How takeaways during COVID-19 have solved one problem and created another
Sohrab Kazemahvazi raises concerns over the superfluous use of plastics in some takeaway services and highlights the consumer-led demand for less plastic packaging.
Nutritional tips to stay fit and healthy during Ramadan
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
Cleaning programmes and coronavirus control – what lessons have we learnt?
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
How can restaurants increase confidence for hypersensitive consumers?
New Food’s Joshua Minchin asked two allergy influencers what causes them stress when it comes to eating out, and what good restaurants do well to make them feel safe and comfortable.
From emergency response to standard protocol
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
The NSLP and ‘food apartheid’ in San Francisco
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
Salmonella serotyping – from reference to routine lab
Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?
The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
Where is the hidden lactose?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
5 ways that condition-based maintenance improves food safety
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
