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Ingredients

article

Freeze drying offers nutrition with shelf life

12 May 2020 | By Nicola Trafford

Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.

article

TAG revises its 2020 food industry predictions in light of COVID-19

11 May 2020 | By Dr David Acheson

Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.

article

Leveraging R&D to perfect plant-based

7 May 2020 | By Sam Mehmet (New Food)

Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.

article

How is COVID-19 impacting the agri-food industry?

7 May 2020 | By Gideon Ashworth

Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.

news

MasoSine Certa pumps match consumer appetite for superfoods

5 May 2020 | By Watson-Marlow Fluid Technology Group

As anyone who has been tracking the shopping habits of millennials will reveal, avocados are now among the most popular superfoods.

whitepaper

Application Note: Determination of stevioside and rebaudioside A in stevia leaves, beverages and food additives using HPTLC-MS

1 May 2020 | By Merck

High Performance Thin Layer Chromatography coupled with Mass Spectrometry (HPTLC–MS) is a very useful analytical technique where samples can often be analysed with a minimum of sample preparation.

article

Ingredients In-Depth Focus – April 2020

1 May 2020 | By New Food

Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.

article

The benefits of Pulse Electric Fields

29 April 2020 | By Dr Claudia Siemer, Dr Stefan Toepfl

From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.

article

Sugar reformulation: sweet but not so simple

29 April 2020 | By Julian M Cooper

Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.

podcast

Episode Nine: Dealing with allergies, Coeliac Disease and intolerances in a pandemic

27 April 2020 | By Bethan Grylls (New Food)

New Food is joined by Allergy Action, the Anaphylaxis Campaign, and Coeliac UK in its latest podcast.

article

New Food Issue 2 2020

27 April 2020 | By New Food

Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...

article

Heavy metals and cannabis

23 April 2020 | By Bob Lockerman, Jon Peters, Robert Thomas

The challenges of measuring heavy metals in cannabis and cannabis-infused products.

news

Mile High Labs continues EU and UK compliance with novel food application for bulk CBD isolate and finished products

22 April 2020 | By Mile High Labs

Mile High Labs announced the submission of a novel food application for its CBD isolate ingredient and CBD-based finished products

news

Consumers concerned over UK food security

16 April 2020 | By Bethan Grylls (New Food)

As the number of cases of coronavirus accelerates in the UK and panic-buying continues, research has revealed a new appreciation among consumers, with 75 percent of shoppers believing it is vital we build strong local food networks.

article

Cannabis is everywhere

16 April 2020 | By Camille Gourdet

Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.

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Ingredients