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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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Ingredients
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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
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Stepping into the Lindt kitchen
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
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It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
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Taste you trust
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
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Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
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The importance of reporting carbon-14 results under a standard
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.
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Nestlé launches plant-based meat line in China
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
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Ingredients In-Depth Focus – December 2020
Our latest Ingredients In-Depth Focus discusses plant-based ingredients and the current food system.
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New Food Issue 6 2020
Issue 6 2020 of New Food is available to read online, featuring stories on food safety, confectionery, ingredients and our Application Note Supplement...
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European factory aims to make plant-based more accessible
The plant-based manufacturer says the new Lincolnshire factory will lower the cost of large scale production and make plant-based products more appealing to consumers.
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Verifying organic produce
A European project is leading the way in strengthening consumer trust in organic, with the creation of an intuitive system that will see better transparency within organic supply chains.
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Application Note: Multi-residue Analytical Method for the Confirmation and Quantification of 500+ Pesticides in Fruit and Vegetables
Pesticides are a group of compounds containing hundreds of listed substances, most of which are regulated by governmental agencies.
