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...
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Articles
Ensuring safety with food grade lubricants
Andy Howard, Food Processing and Hygiene Segment Specialist at ROCOL, discusses the importance of using food grade lubricants in food manufacturing.
Preventing antibiotic resistance through natural remedies
New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
Industry already at deeper level than GAO labelling recommendations
Dr David Acheson, President and CEO of the Acheson Group, discusses current and future solutions to consumer confusion about date labelling on food product packaging.
Hepatitis A: Serious, reportable, but preventable
Dr David Acheson, President and CEO of the Acheson Group, explores the rise in Hepatitis A outbreaks in the US and highlights the risk assessments key to future prevention.
Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
What can food brands learn from environmental sustainability in the Nordics?
Jaclyn Bowen spoke to Oliver Amdrup from Puori about the high standards of environmental sustainability in the Nordics and how Puori regulates them.
New studies on the health benefits of CBD
Jaclyn Bowen, from The Clean Label Project, spoke to Pelin Thorogood, from the Wholistic Research and Education Foundation, about what research is being done surrounding CBD health claims.
Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
Is CBD and alkaline water the perfect combo?
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
Not kosher?
Following the license suspension of Canada's largest kosher company, Dr Sylvain Charlebois from Dalhousie University explores how the Canadian kosher market might have to adapt.
Action on Salt urges government to implement salt reduction programme for sauces
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
The rise of the ketogenic diet
Dr Sylvain Charlebois from Dalhousie University discusses the increasingly popular 'ketogenic diet' that swaps carbohydrates for proteins and fats.
