whitepaper
Application note: Sensory directed flavour analysis of Pea-Based Tuna
Adding olfactory detection of sensory-active compounds to GC-MS analysis provides crucial information when replicating flavours in plant-based foods
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Ingredients
article
Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
article
New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
article
Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
podcast
VODCAST special, episode 32 – How FT-NIR can help ingredients quality
In this special episode of Food to Go, the New Food team interview Dr Cassandre Juzaitis-Boelter, Sales Applications Specialist for Bruker Scientific about the perks of FT-NIR in ensuring food and drink quality.
article
Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
whitepaper
How metal detection protects productivity and your brand
Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’
news
Food business operator fined for allergy breach
A UK food business operator has been fined for serving a dish containing nuts to a customer with a peanut allergy.
news
Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
article
Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
article
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
article
The real Greek: why authenticity matters
Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
news
MSU receives $3.4 million USDA grant for herb research
The USDA has paid for Michigan State University (MSU) to carry out research surrounding culinary herbs produced in controlled environments.
article
Are restaurants taking allergies seriously?
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
news
Recall roundup: Listeria monocytogenes and undeclared allergens
Get the latest recall news from the UK and US with this week’s Recall Roundup, including Listeria monocytogenes, metal contaminants and undeclared allergens.
