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10 November 2016 | By Iqra Yasmin and Wahab Ali Khan, National Institute of Food Science & Technology, University of Agriculture Faisalabad
Low-calorie sweeteners have been in use for an extensive period of time, are considered safe and can be used in various different ways. We hear the thoughts of two researchers from the University of Agriculture Faisalabad...
8 November 2016 | By NSF International
TraQtion has been developed by NSF International, taking best practice from over 70 years of product safety and quality experience, to provide companies with full visibility of their product, supplier and process information...
8 November 2016 | By New Food
Fats are actually beneficial for people’s health, and dairy fats have an important role to play say experts at Fonterra...
7 November 2016 | By New Food
Tesco announces further reductions to sugar levels in its own brand soft drinks in a move that delights health campaigners...
4 November 2016 | By New Food
The global nano enabled packaging market for food and beverages industry was worth USD 6.5 billion in 2013 and is expected to grow at a CAGR of 12.7% during 2014 to 2020...
4 November 2016 | By PCE Instruments
In 2015, PCE Instruments introduced some new moisture sensors for inline measurement to reduce machine downtime in production processes and thus operating and maintenance costs, and also to ensure consistent product quality...
2 November 2016 | By University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)
Blueberries, and berries in general, are among foods labelled as “diabetes superfoods” by the American Association of Diabetes...
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
17 October 2016 | By New Food
Perthshire-based Master Chocolatier Iain Burnett received a prestigious gold accolade in the International Chocolate Awards in London...
14 October 2016 | By VTT Technical Research Centre of Finland
A home appliance that grows the ingredients for a healthy meal within a week from plant cells and biotechnology is no longer science fiction...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
14 October 2016 | By University of Southampton
The key to preventing obesity in future generations is to make their parents healthier before they conceive, leading health researchers suggest...
14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University
Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
