The evolving reformulation of ingredients
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.
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Articles
Using consumer preference in company development
Analysing what motivates people in their food and drink choices is a useful tool when approaching product development. Mike Hughes presents research into current consumer preferences, highlighting where companies must focus in order to gain market trust and ultimate success.
Antioxidants in honey and chocolate
In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.
An industry perspective on CBD
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
Testing for antibiotics in vegetables to prevent resistance in humans
Antimicrobial substances can enter the food chain through soil creating a potential risk to human health. Xiaowei Liu explains how antibiotics can be detected quickly and reliably in vegetables using QuEChERS and liquid chromatography mass spectrometry.
The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
The transformation of tequila
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…
The challenges and opportunities of cold plasma for the agri-food industry
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…
ISO 16140-6 – Pioneering new food validation studies
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…
Cannabis Testing
In-house prepared water as an alternative to bottled HPLC-grade water. By Dwain Irvan* and Klaus Schöne
Application Note Supplement – December 2019
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.
Opportunity for all in the agrifood tech sector
Considering a recent report which flagged a gender disparity in the agrifood tech sector, expert Sylvain Charlebois urges for a fairer, more diverse system.
Developing better risk communication
Food security expert, Professor Moira Dean, explains how delegates can benefit from her co-presented workshop to be held at Food Integrity 2020.
The success of the soft drinks sugar tax?
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.
Featured Article: The smell of success
How the installation of a vertical deep bed carbon filtration system put a stop to external environmental complaints. By Lee Bowling.
