reference
References: The secret is sulphur
References for article (Issue 5 2020) in which Erich Leitner and Bernhard Ringer explain importance of sulphur compounds in roasted coffee.
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Ingredients
news
NIRS is saving farmers time and money in quality assessment
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
article
An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
news
Vegan doesn’t always mean animal-free, says FSAI
The FSAI has issued an allergen warning due to the possibility of animal ingredients in vegan declared foods.
news
Plans announced for creation of safe, sustainable CBD industry
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
news
Life-saving bio culture is developed to make camel milk safe
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
news
Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
news
Recall roundup: undeclared allergens and pathogens remain a problem
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
news
Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
news
Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
news
Nespresso makes big sustainability commitment
In a bold claim from one of the largest names in the coffee industry, Nespresso has announced that every cup of its coffee will be carbon neutral by the year 2022.
news
Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
news
UK charity champions honest sugar labelling on foods
UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
article
Report identifies top five cultured meat companies
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
news
Recall roundup: undeclared allergens in the UK and US pose potential problems
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
