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Ingredients – In-Depth Focus – December 2019
How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.
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Ingredients
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Confectionery – In-Depth Focus – December 2019
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
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
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Application note: Increase Filtration Capacity and Reduce Process Time in Citrus Oil De-waxing Applications
Essential oils extracted from orange, lemon, lime, tangerine, grapefruit and other citrus fruits are important raw materials for multiple uses of growing commercial importance.
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The rise of the meat-mimicking market
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.
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Food intolerances and sprouted brown rice
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.
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German consumers pay most attention to “natural” foods, says study
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.
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Antioxidants in honey and chocolate
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.
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Guidebook: The five essentials of fat extraction
How to perform fat extraction in food samples – theory, applications, method comparison, real-life experiments, troubleshooting tips and more.
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Artificial HMOs mimic mothers’ secret formula
HMO’s are special sugars that play a crucial role in baby’s development. With biotechnological processes they can be produced on industrial scale.
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Insects, no longer a taboo?
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’.
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60% of US consumers would rather reduce sugar than consume sweeteners, says survey
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.
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Bacteria and the role of fermentation
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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How are consumer perceptions around dairy products changing?
With research showing a rise in consumers checking nutritional labelling on dairy products for reduced sugar and higher protein content, Will Cowling, Marketing Manager at FMCG Gurus, explores how consumer choices in France are changing.
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What’s happening in the chia market?
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
