List view / Grid view
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
Scientists in Spain think they have identified a way of testing almonds to weed out bitter nuts from their sweeter counterparts – a potentially crucial weapon in fighting food fraud.
Off odors in paper products are determined by solvent-free Thin Film(TF)-SPME coupled with automated TD-GC-MS/O combining MS and olfactory detection.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
Welcome to New Food’s December 2020 Application Notes supplement.
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
