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Gary Lewis, Head of Oils and Fats at KTC Edibles and president of The National Edible Oil Distributor's Association, looks at palm oil, the issues surrounding sustainability, and what food companies can do to make the right purchasing decisions.
Experts from Analytik Jena recently discussed techniques for edible oil analysis by means of elemental analysis, atomic spectrometry and UV/Vis spectroscopy. Here are the webinar highlights…
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
The fruits of one of the world’s oldest known cultivated trees, olives have long been revered for both their strong unique taste and health benefits. New research from China has now paved the way for enhancement of these qualities to satisfy their high demand.
David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
A new study from scientists at Queen Mary University London claims a small reduction in fat in some of the country’s favourite foods could prevent thousands of deaths over the coming years.
Czech scientists think they have identified the cause of the irritating problem of food sticking to the bottom of a non-stick pan. It’s all down to convection…
Palm oil manufacturer Golden Agri-Resources says it has helped to upgrade agricultural practices in more than 40 communities in Indonesia.
