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Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
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Ingredients
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New Food Issue 5 2021
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
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Miracle berry – developing its promise
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
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Application Note: Nitrogen & protein determination in meat
The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.
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Arla Foods Ingredients open new innovation centre in Denmark
The ingredients arm of food manufacturing giant, Arla Foods, says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
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Is the hemp heart the next meat analogue?
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
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Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
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Application Note: The mobile era
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
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Application Note: Food Analysis with Confocal Raman Microscopy from WITec
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
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Folic acid to be added to UK flour to prevent birth defects
It’s hoped the fortification of flour in the UK will reduce neural tube defects among new born children as the UK follows the US and Australia in adopting the policy.
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Could CBD be the next innovation in the hard seltzer sector?
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
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Webinar: Extrusion of plant-based meat
Valerie Pietsch, (Dipl.-Ing., Technical University of Berlin) presents an introduction to high and low moisture extrusion of plant proteins.
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News Digest: Microbial Testing of Ready-to-Eat Food
Fast and effective safety screening for the ready-to-eat meal industry
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Cargill opens new $150 million pectin plant in Brazil
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
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Application Brief: Solus One Salmonella for Raw Poultry and Meat
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
