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Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
In light of increasing consumer interest in CBD edibles, Stephen Goldman and Ian Jessup of PhytaTech highlight several important safety hurdles that companies must navigate to ensure safe products for its customers.
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
In an era that is waging war on sugar, a range of companies have started to experiment with sugar alternatives. Jaclyn Bowen explores.
The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. New Food hears from its Co-founder about why this combination works.
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.
Analysing what motivates people in their food and drink choices is a useful tool when approaching product development. Mike Hughes presents research into current consumer preferences, highlighting where companies must focus in order to gain market trust and ultimate success.
In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
Antimicrobial substances can enter the food chain through soil creating a potential risk to human health. Xiaowei Liu explains how antibiotics can be detected quickly and reliably in vegetables using QuEChERS and liquid chromatography mass spectrometry.
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
In a society where consumers are fed stories a plenty about contamination, fraud and miscommunicated allergens in their food, the need for consumer trust in the food supply chain has never been greater. In a bid to get ahead of social media scepticism, Chris Elliott and Connor Black outline why…
The ISO 16140 standard set the benchmark for method validation in food microbiology, but alternative methods and situations in which they are used present issues that are not suitably covered in its current published scope. Following their article in issue 5, Daniele Sohier and colleagues outline how the standard has…
In-house prepared water as an alternative to bottled HPLC-grade water. By Dwain Irvan* and Klaus Schöne
Welcome to the Application Notes supplement of New Food, December 2019. In this issue we hear from Shimadzu, Bio-Rad, HPS, Bruker, Novasina, Pall and Restek about the latest developments within the industry.
