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Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
In a society where consumers are fed stories a plenty about contamination, fraud and miscommunicated allergens in their food, the need for consumer trust in the food supply chain has never been greater. In a bid to get ahead of social media scepticism, Chris Elliott and Connor Black outline why…
The ISO 16140 standard set the benchmark for method validation in food microbiology, but alternative methods and situations in which they are used present issues that are not suitably covered in its current published scope. Following their article in issue 5, Daniele Sohier and colleagues outline how the standard has…
In-house prepared water as an alternative to bottled HPLC-grade water. By Dwain Irvan* and Klaus Schöne
Welcome to the Application Notes supplement of New Food, December 2019. In this issue we hear from Shimadzu, Bio-Rad, HPS, Bruker, Novasina, Pall and Restek about the latest developments within the industry.
Considering a recent report which flagged a gender disparity in the agrifood tech sector, expert Sylvain Charlebois urges for a fairer, more diverse system.
Food security expert, Professor Moira Dean, explains how delegates can benefit from her co-presented workshop to be held at Food Integrity 2020.
Despite sugar content remaining high and varying considerably in many soft drinks, data obtained from Action on Sugar suggests that the soft drinks levy has generally seen success. Katharine Jenner explains.
How the installation of a vertical deep bed carbon filtration system put a stop to external environmental complaints. By Lee Bowling.
How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.
In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.
New Food hears from a cannabis chef about this growing market, industry challenges and what’s to come.
New Food hears the benefits of cold plasma technology.
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
The UK Flavour Day 2019 brought together decision makers and experts for discussions about flavourings role in current and future consumer trends. Here, James Smith, Chairman of the UK Flavour Association, highlights the key takings from the event.
