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Bakery In-Depth Focus 2018
One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus...
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Baking
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Issue 4, 2018
Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.
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Oil coating prevents bacterial growth on processing equipment
Researchers at the University of Toronto found that the cooking oil coating resulted in a 1000x reduction in bacterial levels inside the industrial machines tested.
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Wide variation in sugar content of UK cakes and biscuits, says study
Many manufacturers have failed to reformulate and reduce the sugar content of their products, with some businesses increasing the overall level of sugar.
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BBC Future Food Award celebrates supply chain innovation
Making a future for heritage grains, cereals grown by robots, without direct human intervention, and greater food supply chain assurance, provided by blockchain technology, are the three big ideas behind this year’s contenders for the BBC Farming Today Future Food Award.
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New survey finds huge variation of salt levels in bread worldwide
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
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Researchers reveal potential of bread that suppresses appetite
High-fibre bread helps consumers cut down on snacking, giving them more control over their diets and health according to new research.
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Clean Air -The Vital Ingredient to Food and Beverage Manufacturing
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
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Get set for Brexit – see the full line up for Food Brexit, chaired by the John Pienaar
With less than a week to go, time is running out to catch food business experts putting their heads together over the challenges of Brexit.
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Is your baby food product fully protected?
After a recent blackmail case in Germany in which baby food was poisoned with ethylene glycol, we hear from Mettler Toledo about tampering protection.
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A chance to hear what leading food industry figures think of Brexit – right on parliament’s doorstep
New Food is bringing together a host of experts from all over the industry in the heart of London to outline where they think Brexit is headed.
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Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
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Gluten-free diets: fad or fact?
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
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Defining new trends and finalising orders at interpack 2017
At interpack 2017 Haas networked to develop concepts for the latest consumer trends and offer solutions to the industrial baking and snack industries.
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Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US
Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.
