news Canada to invest in food innovation 4 May 2017 | By New Food The Canadian government has announced plans to invest C$120,000 to support the Canadian Food Innovators (CFI) science cluster in its efforts to connect food and beverage makers to resources available through research centres, universities and food technology centres.
article The benefits of lower-protein infant and follow-on formula and the long-term impact on health 29 April 2017 | By Diana Salih - Nutrition Graduate at Nestle UK With the global rise of obesity in children and adults and the subsequent impact on public health, early nutrition programming has become an area of growing interest1. One possible mechanism of such programming is the ‘early protein hypothesis’, proposing that a high protein intake during infancy and early childhood may…
news International Brewing & Cider Awards announce champions 27 April 2017 | By New Food 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.
article Issue #2 2017 – Digital Version 25 April 2017 | By New Food In this issue: Snacks, Health & Nutrition, Fish & Seafood, Packaging, Microbiology, Food Safety, Brexit, plus show previews and interviews...
news How to make the fish farming industry more climate friendly 13 April 2017 | By University of Stavanger How might we approach the issue and reduce the carbon footprint of fish farms.
news Closer cooperation needed on food colour regulations between EU and US 13 April 2017 | By European Commission Joint Research Centre New study suggests that EU and the US companies and consumers have much to gain from closer cooperation on food colouring.
news FSSAI gets online access to food standards of over 170 countries 13 April 2017 | By New Food FSSAI will henceforth get access to database for food additives, food standards, food contact and contaminants from over 170 countries.
news US regulators test organs-on-chips for food safety monitoring 13 April 2017 | By New Food Suzanne Fitzpatrick, senior adviser for toxicology in the food-safety division of the FDA has announced research to evaluate 'Organs-on-Chips' technology.
article The green food revolution sweeping across Silicon Valley 10 April 2017 | By Roy Manuell (New Food) 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.
article Sweet truths: Solving confectionery’s problem with sugar reduction 4 April 2017 | By Noam Kaplan (Lampados) 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.
article Join the movement to make sustainable chocolate the norm 3 April 2017 | By Peter Boone (Barry Callebaut) The cocoa and chocolate industry is currently running against a fundamentally unsustainable model. Barry Callebaut's Peter Boone urges change...
article Best practice for crystallisation kinetics measurements via NMR 2 April 2017 | By Gottfried Ziegleder - Fraunhofer Institute for Process Engineering and Packaging, Isabell Rothkopf - Fraunhofer Institute for Process Engineering and Packaging, Wolfgang Danzl - Fraunhofer Institute for Process Engineering and Packaging 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…
news Designing sensors to detect foreign bodies in food 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.
news Guidelines on reducing sugar in food published for industry 30 March 2017 | By New Food Reduction programme could see 200,000 tonnes of sugar removed from the UK market per year by 2020.
