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Lindt & Sprüngli reveals to New Food the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
It is undisputed that we need to produce substantially more food in order to feed the world’s ever-growing population. Hannes Dempewolf, Senior Scientist and Head of Global Initiatives at the Crop Trust, speaks to New Food, in particular about the use of genebanks and the collaborative, worldwide efforts needed to…
Neil Giles, a product inspection specialist with Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry and the benefits that advanced inspection systems can offer manufacturers in terms of productivity, protection and quality.
Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.
With a date for Brexit debatably set, 2018 is going to be a busy year for businesses getting ready for a range of eventualities. As part of New Food's leadership series, the Food and Drink Federation's Helen Munday tells us about the federation's Brexit priorities and offers a word of…
Alex Baverstock, JinHo Cho and Josef Zach from Ipsos explain Sensory Spatial Segmentation (SSS), their novel technique for analysing consumer preferences.
Global differences in the manner and content of the regulation of food safety and other food-related issues stem from a wide variety of sources including history, culture, fear, protectionism and politics. Obviously these categories – if categories they are – are overlapping rather than mutually exclusive. Bernd van der Meulen,…
The UK vining pea industry faces uncertain times in the coming years. The challenges will come in the form of crop protection issues, market imports, and industry support, among other matters. Coral Russell, Crop Associations Manager for the British Growers Association, suggests that Brexit may provide an opportunity to help…
In this In-Depth Focus we hear how a 150-year-old family farm uses production methods that cooperate with nature to produce artisan products. Also, Neil Giles from Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry.
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
In this In-Depth Focus on fresh produce we examine how gene banks and global, collaborative efforts are needed to feed the world's growing population. It also looks at the challenges facing the UK vining pea industry and how what potential solutions are on the horizon.
This In-Depth Focus explores changing technology in the confectionery industry and looks at Lindt & Sprüngli's chocolate production techniques.
This Country Profile looks at the varying reactions caused by allergens and reports on the hidden costs behind food production. It also reviews the recent Food Brexit 2017 conference in London.
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
