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This supplement on CBD, Cannabis & Hemp explores the importance of good data when it comes to reliable cannabis testing, cooking with cannabis and why gin and CBD complement each other, plus more...
How innovative analytical technologies are helping to drive innovation in the pulse- and pea-based ingredients market.
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
Meet the entrepreneur disrupting the baby food category; New Food hears from Sophie Baron about her parent/baby digital start-up which creates bespoke nutrient-dense meals for children aged six to 36 months.
Automated in-time derivatization reduces post derivatization degradation for improved GC/MS analysis of sugars, organic acids and amino acids.
Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
It seems that hard work has paid off for Brazilian coffee producers, who have enjoyed high volumes of trade in this year of trouble and uncertainty.
NFCU calls on public to inform police if they spot sweets for sale laced with THC in UK.
With the European Parliament’s failure to decide on the legality of vegan ‘sausages’ or ‘burgers’, the European livestock sector is launching the campaign, ceci n’est pas un steak.
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
