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Arla Foods Ingredients unveils acid whey upcycling concept to solve dairy sustainability challenge
Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.
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Dairy
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Understanding Near Infrared (NIR) Spectroscopy in food testing
Learn how Near Infrared (NIR) spectroscopy transforms food testing by enabling quick and non-invasive checks for quality and safety, helping ensure the integrity of what we eat.
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Recall Roundup: Undeclared allergens and Salmonella contamination
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the UK and US.
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In-Depth Focus: Health & Nutrition
This In-Depth Focus features articles from ADM and Yolé as they share their insights into the future of women’s health and the inspiration behind inclusive ice cream.
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eBook: Mastering food quality: Innovative analytical solutions for optimised laboratory operations
Are you looking for advanced methods for food testing to ensure safety, quality and efficiency in your lab operations?
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Recall Roundup: Salmonella, Clostridium botulinum and undeclared allergens
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the US.
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German consumers open to animal-free cheese alternatives
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
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Many US consumers unsure of how to heat food to prevent illness
A new survey has found that many US consumers do not know the correct temperatures to heat food to in order to kill viruses, and are unaware of the risks of drinking unpasteurised milk.
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New breakthrough sees Nestlé cut fat in milk powder by 60%
Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
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Müller partners with NaviLens to make dairy more inclusive and accessible
By partnering with NaviLens to increase accessibility for blind and partially sighted people, Müller hopes to help encourage inclusivity and make the dairy category more accessible for all shoppers.
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Nearly half of Americans unaware of raw milk hazards
A recent study has found that under half of Americans know raw milk is less safe to drink than pasteurised milk.
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Researchers confirm pasteurisation inactivates H5N1 virus in milk
New research confirms pasteurisation effectively inactivates the highly infectious H5N1 bird flu virus in milk. Find out more here…
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Researchers use plants to enhance baby formula nutrition
Researchers at UC Berkeley and UC Davis have engineered plants to produce human milk sugars, potentially revolutionising infant formula nutrition.
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In-Depth Focus: Alternative Proteins
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
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In-Depth Focus: Ingredients
New Food Issue 1 2024’s Ingredients In-Depth Focus features articles from Luker Chocolate, Tirlán and Overherd, where they offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.
