Pasta & Rice

Is your baby food product fully protected?

23 October 2017 | By Reinhold van Ackeren.

After a recent blackmail case in Germany in which baby food was poisoned with ethylene glycol, we hear from Mettler Toledo about tampering protection.

A chance to hear what leading food industry figures think of Brexit – right on parliament’s doorstep

20 October 2017 | By George Smith (New Food)

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.

Campaign group urge action as survey shows best-selling pesto is still saltier than seawater

5 October 2017 | By George Smith (New Food)

As the deadline looms, Consensus Action on Salt and Health has encouraged Public Health England to 'get tough' on food manufacturers who fail to meet the 2017 Salt Reduction targets.

eBook: Current trends in food and beverage analysis

26 September 2017 | By Thermo Fisher Scientific

This eBook examines some of the current trends in food and beverage analysis from experienced industry experts and in-house specialists from Thermo Fisher Scientific.

On the path to Vitamin A in rice

24 July 2017 | By Albert-Ludwigs-Universität Freiburg, New Food

Biochemists from the University of Freiburg have elucidated the structure of an enzyme that supplies carotenoid.

Wheat genome sequencing to boost production and safety

7 July 2017 | By Charlie Kortens

The wild emmer wheat genome has been sequenced and the results published. It is hoped that this new resource will allow scientists to improve the nutritional quality of grain as well as tolerance to diseases and water shortages.

Agrifoods In-Depth Focus 2017

19 June 2017 | By New Food

In this in-depth focus: Kelly Toups discusses ancient grains; Organic essentials: what you need to know now; and Iqra Yasmin from the Food Innovation Center looks at cereal grain health benefits as a functional food...

Gluten-free diets: fad or fact?

14 June 2017 | By Dr Shona Jacobsberg - Registrar in Endocrinology & General Internal Medicine

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?

Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US

25 May 2017 | By Cesare Varallo, Nicola Aporti

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.

Eat the food you trust; trust the food you eat | Lessons from Food Fraud 2017

10 May 2017 | By Roy Manuell | Junior Editor

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...

ABF Ingredients

First ever genetic radiography of the wheat used to make pasta

6 March 2017 | By University of Granada

Scientists make the first ‘genetic radiography’ of the wheat used to make pasta, studying wheat from 21 Mediterranean countries.

Processing In-Depth Focus 2017

17 February 2017 | By New Food

Food grade lubricants – the way forward; The world’s first sustainable rapeseed oil; and Cook quench chill operation for noodles, pasta and rice...

Rice starch as a unique, natural and invaluable food source

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...

Dietary supplement may carry both benefits and risks associated with statins

18 January 2017 | By Wiley

Red yeast rice (RYR) is contained in dietary supplements that are often used by patients with high cholesterol as an alternative...