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Meat In-Depth Focus – June 2020
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
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Ingredients
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Ingredients In-Depth Focus – June 2020
Our latest In-Depth Focus on Ingredients explores natual alternatives and new approaches to successful research collaborations.
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New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
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Historical discovery reveals when humans started eating corn
In an a-maizing discovery, UNM researchers find out more about the diets of Mesoamerica and when corn became popularised.
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Soil technologies
In issue #2 of Talking Crop, Gideon Ashworth explores the relationship between technology selection, soil and crop quality.
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Application Note: Residual Solvent in hemp oil by Full Evaporation (FET)-HS-GC/MS
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
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Human milk oligosaccharides during pregnancy
Dr. Evelyn Jantscher-Krenn is a well-known researcher and specialist in the field of human milk oligosaccharides, glycobiology, pregnancy and placenta.
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Application Note: Food analysis with Confocal Raman Microscopy
In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilisers, carbohydrates or thickeners are commonly used in order to optimise the texture or the flavor of food. In this application note, WITec explore the use of confocal raman microscopy as a tool for food analysis.
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Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
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Episode Ten: Emerging hazards of the food industry
Listen to our latest episode, where New Food's Bethan Grylls learns how the ingredients supplier and food testing lab are operating during these uncertain times.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Prunes viable ingredient in meat-plant blends, highlights California Prune Board
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
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GFI partners with AAK to accelerate Indian plant-based market
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
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Webinar Highlights: Introduction to instrumental food texture analysis
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
