Testing positive for THC from CBD
Consumers are testing positive for THC as part of their employment drug screens after consuming CBD products. Here, Jaclyn Bowen looks into the matter and explains how brands can avoid future cases.
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Articles
Reformulating with less or no sugar in the clean label era
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
The importance of early life nutrition
New Food spoke to Gary Elliot, Head of Category & Shopper Marketing at Danone Early Life Nutrition, about the importance of healthy eating for babies and the responsibilities that retailers and food manufacturers have.
Harmful practices of the confectionery industry
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
Probiotic fruit juices: the new age beverage?
Dr Loveleen Kaur Sarao and Dr Maninder Arora from the Punjab Agricultural University explore how probiotics and prebiotics have become key parts of the modern day health care system, with many incorporating them into fruit juices.
Mitigating risk with food grade lubricants
Equipment lubricants are vital in ensuring a plant runs safely and efficiently, but can create further risks if not regulated effectively. Here, Denis Treacy of Culture Compass Ltd, explains...
Petroleum-free food grade grease – fact or fiction?
Andrew J Gravelle, Alejandro Marangoni and Saeed M Ghazani from the University of Guelph explore food lubricants and the next steps to create green, truly food-grade greases.
Artificial HMOs mimic mothers’ secret formula
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
Supporting the food industry with food grade lubricants
What are the biggest challenges in the lubricant industry right now and how can legislation ensure food safety? Andre Adam shares his expert insight.
Can blockchain provide a safer, more transparent supply chain?
Leaders from the food and beverage industry will come together in New Food's two-day event next year to discuss how we, as an industry, can improve the integrity of our systems. Experts will debate a range of key topics; among the skilled speakers is Julie Pierce of the FSA, who…
Capitalising on ‘foods with a function’ and the role of probiotics
The food and beverage industry has seen an influx of products that offer a beneficial ‘functional’ role, with probiotics being one. Catherine Macdonald, Independent Industry Nutritionist, explores their complexities and how research continues to study their benefits.
Insects, no longer a taboo?
With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.
Taking stock of current and emerging food safety issues
‘The Science of Food Safety – What’s our Future’ conference, held in Dublin in August 2019, marked the twentieth anniversary of the Food Safety Authority of Ireland (FSAI). Ronan Gormley and Dr Wayne Anderson discuss some of the key takeaways.
Bacteria and the role of fermentation
David Haley, Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, explore the complex world of bacteria and fermentation and how it has been used as a food processing technique - from past to present.
Reaching for sustainability in the tea industry
The tea industry sees many stages where sustainability could be ignored, but the consumer plays a part in looking out for them. Here, Kate Harveston explores.
