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9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...
6 January 2017 | By Wiley
A new review examines the potential health benefits of resistant starch, a form of starch that is not digested in the small intestine and is therefore considered a type of dietary fibre...
5 January 2017 | By New Food
Salt of the Earth, Ltd., has appointed David Hart as Business Unit Director. He will be responsible for global business of Mediterranean Umami, an all-natural sodium reduction solution...
How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...
4 January 2017 | By New Food
EPA and DHA omega-3s reduce the risk of coronary heart disease (CHD), according to results of a meta-analysis published in the Mayo Clinic Proceedings...
3 January 2017 | By youris.com
Seafood is the main component of European Christmas menus. But with rising concern about chemical pollution in the marine environment, is seafood safe to eat...?
21 December 2016 | By New Food
The British public’s desire to eat more healthily has propelled fresh fruit and ‘free-from’ to become the fastest-growing products at supermarkets this year...
15 December 2016 | By Roy Manuell, Digital Editor
We’ve identified the top 10 things that the last twelve months taught us. Here are our highlights (or lowlights dependent on your viewpoint) from 2016...
14 December 2016 | By The Scripps Research Institute (TSRI)
Diet composition around the time of pregnancy may influence whether offspring become obese, according to a new study...
14 December 2016 | By Wolfgang Moritz, Vitarbo AG
Ever heard of moringa? Interested to find out? We asked Wolfgang Moritz, Head of Quality Control, Product and Quality Management at Vitarbo AG to reveal the facts behind the myth...
Read the free-to-view digital version of the latest issue of New Food...
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes...
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
