Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
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Articles
HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
Valuable lessons to take away from COVID-19
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
The pomelo case: scope of plant variety rights in China clarified
Andrew Sim, Partner in law firm Baker McKenzie's Beijing office, and Alanna Rennie, Associate in Baker McKenzie's Sydney office, detail how China’s Supreme People’s Court came to its ruling on Plant Variety Rights.
Chromatography: an excellent tool
Dr Kaushik Banerjee and Professor Chris Elliott outline the perks of chromatography in the implementation of a comprehensive pesticide residue testing programme.
Webinar Highlights: There’s more to food integrity…
In a recent webinar hosted by New Food in association with Waters, Professor Chris Elliott of Queen’s University Belfast described how food integrity encompasses so much more than protection against food fraud. Here he shares the highlights…
How has COVID-19 impacted the UK brewing and distilling industries?
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.
Will women in seafood catch on?
Mecca Ibrahim, co-founder of Women In The Food Industry and member of the New Food advisory board, interviews six established women in the seafood industry, to hear their stories and learn how we can encourage more women to follow suit.
Q&A: IFST creates COVID-19 Advisory Group
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
Lab insight: Measuring vitamins
What laboratories need to know to measure vitamin content in foods. By Dr John Szpylka, analytical chemist.
Protecting forests as an economic proposition for cocoa farmers
Andrew Brooks, Global Head of Sustainability at Olam Cocoa, explains the need to support cocoa farmers as a way to reduce deforestation, and highlights the progress that the collaborative Cocoa & Forests Initiative has seen.
Will US trade deal jeopardise UK health?
The British government has promised to combat obesity, but how can they do this if they refuse to protect farmers and UK food imports? Read Chris Elliott’s latest column…
Webinar Highlights: Introduction to instrumental food texture analysis
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
Beta-alanine and the importance of quality
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
Webinar Highlights: PFAS analysis
In a recent webinar hosted by New Food, Phenomenex discussed critical sample preparation and chromatography contributions for effective trace PFAS quantification in various sample matrices by LC-MS/MS.
