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Food Fraud 2017 highlighted just how serious an issue food fraud has become. It's organised, criminal and widespread, but there are solutions that we must explore...
Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.
Some of the UK's most popular biscuit brands are being brought to the global market by Metis Partners, the award winning commercial intellectual property consulting firm.
28 February 2017 | By Roy Manuell | Digital Editor
Bread, a staple of the Western diet, is unveiled as a secret pollutant following a study from the University of Sheffield...
22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg
It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...
9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...
Read the free-to-view digital version of the latest issue of New Food...
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
12 September 2016 | By New Food
Global baking experts, Puratos, announce the grand unveiling of a €1.5m world class Innovation Centre in Oxfordshire, England...
5 September 2016 | By Roy Manuell, Digital Content Producer
Whitworths Holdings Ltd. has bought the flour milling section of international agricultural and engineering conglomerate Carr's in a £36m transaction....
2 September 2016 | By Roy Manuell, Digital Content Producer
Clif Bar & Company, the American energy food company, has opened its first self-owned baking facility following a $90 million investment...
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI
Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.
