Taking the guess work out of analysing cannabis edibles
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
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Articles
Addressing food crime
In 2015, the National Food Crime Unit was launched in the UK. New Food Editor, Bethan Grylls, spoke to head of the unit, Darren Davies, to learn more about the organisation and how it is addressing food crime.
Product Review: The crunch factor
AMETEK Brookfield takes a closer look at corn chips and shares the important role that moisture plays in their production and snack foods in general.
Food For Thought: Endress+Hauser
Endress+Hauser is a global leader in measurement instrumentation, services and solutions for industrial process engineering.
Food For Thought: El Coto de Rioja
Preventing contamination is a big part of a food safe factory.
Featured article: The determination of pre-formed NOC in foods
Dr Colin Hamlet discusses the results of a study that identified constituent amounts of N-nitroso compounds in a range of foods and process available to the UK's retail market.
Creating a sustainable food system
Paul Campbell, Supply Chain Senior Vice President of PepsiCo Europe and Sub-Saharan Africa, explains how PepsiCo is combating the unprecedented pressures that the global food system is currently facing.
Five top tips to combat cyber-threats in the food industry
Ed Macnair, the CEO of Censornet, outlines five top tips on how food and beverage businesses can keep tighter control of their data while undergoing digital transformation.
Does the UK have the right infrastructure for an agroforestry revolution?
In the second part of a two part series, Vincent Walsh and David Haley explore how agroforestry could be implemented into the UK agricultural market.
Food Safety – In-Depth Focus – October 2019
New Food hears from four industry experts to learn how companies can gauge their suitability to implement a validated method.
Doing the right thing with allergen information
Victoria Cross, from Instinctif Partners, explores the need for change in allergen information provided not only on labels, but in restaurants and food vendors too.
CDC report highlights Norovirus, Salmonella and restaurants as key
Dr David Acheson, President and CEO of the Acheson Group, analyses the recent CDC report which provides data about the foodborne disease outbreaks that occurred in the US in 2017.
Beverages In-Depth Focus – October 2019
Our Beverages In-Depth Focus delves into the latest pressures and challenges in the beverage industry, including the sustainability of coffee and beer, and investigations of recent dairy-based drinks studies.
Ingredients In-Depth Focus – October 2019
Our Ingredients In-Depth Focus explores exciting new trends in the food industry, including chia protein, insect-based foods, and CBD-infused formulations.
New Food Issue 5 2019
Issue 5 2019 of New Food is available to read online, featuring stories on Food Safety, Beverages, Ingredients; plus interviews with key people from Nespresso, Wye Valley Brewery, and much more...
