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This application note assesses the chemical differences between squalane from shark liver oil and squalane from olive oil, and how the differences can detect origin and adulteration...
Read the free-to-view digital version of the latest issue of New Food...
17 February 2017 | By Institute for Basic Science
A discussion of the process behind editing two genes that contribute to the fat contents of soybean oil using the new CRISPR-Cpf1 technology...
16 February 2017 | By American Institute of Physics (AIP)
Can food dyes really enable us to better monitor and keep tabs on food safety and quality control? New research opens up new possibilities...
16 February 2017 | By Lindsey Bagley, BA, CSci, FIFST, Flavour Horizons
Clean label is no longer a trend - it is now the rule and accordingly New Food asks Lindsey Bagley, Flavour Horizons, to delve deeper into one of the industry's definitive trends...
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
9 February 2017 | By Kevin Bael, Product Manager, Specialty Rice Ingredients, Beneo
As part of the New Food 'Health Ingredients Month', we hear exclusive analysis from Beneo's Kevin Bael into the unique, natural value of rice starch...
1 February 2017 | By New Food
A consumer app is now available to take the guess work out of verifying the honey purchased is true to the variety published on the label and undamaged by heat...
27 January 2017 | By New Food
Disney team up with Bon Bon Buddies to launch healthier range of confectionery
25 January 2017 | By Deb Murray, Anderson Partners Food Ingredients
New Food asked Deb Murray from Anderson Partners Food Ingredients to give us an insight into which flavours will come to define 2017...
25 January 2017 | By INRA-France
Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery...
24 January 2017 | By Iain Ansell, Managing Director, Sagentia
Iain Ansell, Managing Director, Sagentia grants an excellent insight into how novel dispense tech could unlock ‘mass personalisation’ in future...
23 January 2017 | By New Food
Lampados International Ltd. will launch Liteez, a next-gen sweetener, at the ISM show in Cologne later this month...
17 January 2017 | By Greg Jones, Campden BRI
In New Food's latest coverage on the topic of what genomics can do for the food industry, we explore insight from Greg Jones at Campden BRI and his expertise on microbial metagenomics...
12 January 2017 | By New Food
Fonterra and LIC enter the final stages of developing an online tool, Agrigate, designed specifically to help farmers improve their farm performance...
