What’s the deal with clean label?
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
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Articles
A hyperlocal food revolution
The present industrialised, global food economy and futures market is unsustainable, but it has inspired some new ways of thinking that affect the way we produce, distribute, buy, eat and dispose of food. Food technology specialist Vincent Walsh explains the changes we are seeing and what opportunities exist to facilitate…
Will farmers be the next great data scientists?
As the global population continues to soar, the pressure on farmers to enhance agricultural productivity increases. New Food hears from two industry experts who believe technology holds the answer.
The Federation of Bakers on tackling the biggest challenges in bakery
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
The hottest trends in bakery
What are the leading drivers in the bakery section? AZTI Senior Researcher, Clara Talens, investigates the latest trends.
Outwitting food fraud
There are many reasons why food quality, safety and traceability screening is important, from supporting product labelling, to combatting food fraud and ensuring foodstuffs are safe for human consumption. Here, New Food hears from an industry expert about some of the techniques currently in play designed to combat the fakers.
Eating local food could reduce blood pressure and diabetes risk
A recent study found that eating locally sourced foods improves blood pressure and reduces the risk of diabetes - Kate Harveston discusses.
Article: How optical sorting can maximize protein content and increase the value of your meat and bone meal
Optical sorting equipment has been a vital component in food processors’ production lines for years. Surprisingly, however, sorting technology has only recently made its way into the petfood processing industry.
Meat fraud: facts and consequences of parallel beef supply chains
Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, alongside Professor Moira Dean and Postgraduate Research Student, Kelsey Robson, of Queen’s University, Belfast, explore food fraud in parallel supply chains and the consequences of such illegal actions.
Prioritising safety in food manufacturing
Using a combination of strict routines and technology, alongside continuous self-improvement, Kraft Heinz Company has developed a culture in which food safety comes first. Kurt Deibel, Head of North American Food Safety & Quality, explains more.
Top 5 high risk ingredients when it comes to heavy metals
When did you last take a look at the safety and quality of your ingredients in relation to heavy metals? Jaclyn Bowen from the Clean Label Project gives you the top 5 ingredients at risk in her heavy metal 'cheat sheet'.
Predicting the future of maintenance
While uncertainty around Brexit continues to dominate headlines, one thing that is clear is the impact that the loss of skilled overseas workers will have on the UK engineering industry. Darcy Simonis, Industry Network Leader for ABB’s Food and Beverage segment, explains the future of maintenance in the food and…
The mycotoxin evolution
Dr Sheryl Tittlemier from the Canadian Grain Commission looks at the progress of food safety assurance, examining the latest developments in mycotoxin analysis.
Choosing the right conveyor for bulk bakery ingredients
There are many bulk material handling equipment solutions to solve processing challenges faced by bakery manufacturers. Chris Brennan from Spiroflow highlights some available options.
How can Industry 4.0 help the food and beverage industry?
Keith Thornhill, Siemens Digital Industries, Head of Food and Beverage, discusses why it is time for manufacturers to embrace the smart factory.
