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Brewers and cider makers from across the world gathered at London's Guildhall on 26 April for the unveiling of the Championship winners in the International Brewing & Cider Awards 2017.
In this issue: Snacks, Health & Nutrition, Fish & Seafood, Packaging, Microbiology, Food Safety, Brexit, plus show previews and interviews...
How might we approach the issue and reduce the carbon footprint of fish farms.
New study suggests that EU and the US companies and consumers have much to gain from closer cooperation on food colouring.
FSSAI will henceforth get access to database for food additives, food standards, food contact and contaminants from over 170 countries.
Suzanne Fitzpatrick, senior adviser for toxicology in the food-safety division of the FDA has announced research to evaluate 'Organs-on-Chips' technology.
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
New Food asked Noam Kaplan, CEO at Lampados to talk us through the role sweeteners can play and to offer us an insight into how we might provide an attractive alternative to sugar.
The cocoa and chocolate industry is currently running against a fundamentally unsustainable model. Barry Callebaut's Peter Boone urges change...
Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
31 March 2017 | By Elhuyar Fundazioa; New Food
Researchers at the NUP/UPNA-Public University of Navarre and the Navarre-based company Anteral S.L. have designed a novel system of sensors to improve quality control in the food sector and based on terahertz technology.
30 March 2017 | By New Food
Reduction programme could see 200,000 tonnes of sugar removed from the UK market per year by 2020.
27 March 2017 | By New Food
The Government needs to take more robust action to tackle the impact of deep discounting and price promotions on the sales of unhealthy food and drink, says the Health Committee in its follow up report into childhood obesity.
24 March 2017 | By New Food
Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient...
