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Craft beer boom linked to record number of US states growing hops

3 January 2020 | By Sam Mehmet (New Food)

Between 2007 and 2017, the number of hop farms reportedly grew from 68 to 817 in the US, and hop acreage expanded from 31,145 to 59,429 acres.

news

New Food’s top 10 news stories of 2019

2 January 2020 | By Sam Mehmet (New Food)

This article lists New Food's most popular news pieces in 2019. Stories include report findings, food safety announcements, industry predictions and innovative breakthroughs.

article

Ingredients – In-Depth Focus – December 2019

20 December 2019 | By New Food

How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.

article

Confectionery – In-Depth Focus – December 2019

20 December 2019 | By New Food

In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.

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New Food Issue 6 2019

19 December 2019 | By New Food

Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...

whitepaper

Application note: Increase Filtration Capacity and Reduce Process Time in Citrus Oil De-waxing Applications

12 December 2019 | By Pall Food & Beverage

Essential oils extracted from orange, lemon, lime, tangerine, grapefruit and other citrus fruits are important raw materials for multiple uses of growing commercial importance.

article

The rise of the meat-mimicking market

10 December 2019 | By Sam Mehmet (New Food)

To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.

article

Food intolerances and sprouted brown rice

4 December 2019 | By Franco Vessio

Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.

news

German consumers pay most attention to “natural” foods, says study

28 November 2019 | By Sam Mehmet (New Food)

Taste and consumer friendliness ranked below naturalness for German citizens, but were the main focus for consumers in France and the UK, followed by value for money and naturalness.

reference

Antioxidants in honey and chocolate

28 November 2019 | By Francesc Ventura-Coll

In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.

whitepaper

Guidebook: The five essentials of fat extraction

19 November 2019 | By Buchi

How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.

article

Artificial HMOs mimic mothers’ secret formula

18 November 2019 | By Claudia M Hüther-Franken (on behalf of Jennewein Biotechnologie), Jennewein Biotechnologie

HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.

article

Insects, no longer a taboo?

12 November 2019 | By Francesco Majno

With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.

news

60% of US consumers would rather reduce sugar than consume sweeteners, says survey

12 November 2019 | By Sam Mehmet (New Food)

In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.

article

Bacteria and the role of fermentation

11 November 2019 | By David Haley, Vincent Walsh

David Haley, Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, explore the complex world of bacteria and fermentation and how it has been used as a food processing technique - from past to present.

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