news
Does cocoa really help you age better?
Cocoa, and in particular dark chocolate, has long been touted as a food that makes us age better – now scientists are undertaking a large study to really find out if this is true or not.
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Ingredients
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Fishy business
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
news
Cargill opens new $150 million pectin plant in Brazil
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
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Big moments for food labels on the horizon
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
news
Watch this week’s news in 60 seconds
3 September 2021 | By
Joshua Minchin and Bethan Grylls deliver the top headlines for this week in a 60 second video. Stories include a ban imposed by the EU in 90s being lifted, which will mean PAP can be used as feed for non-ruminants.
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5 consumer behaviours that are reshaping food, beverage and supplement innovation
ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
whitepaper
Application Brief: Solus One Salmonella for Raw Poultry and Meat
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
news
Salt switch reduces chance of stroke, says new research
Replacing salt with a low-sodium alternative reduced the chance of stroke and other major cardiovascular events among participating communities in China.
whitepaper
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
news
On the scent of the most beef-like plant-based burger
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
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Feature Partnership: How precision feeding influences milk production
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
news
PPDS law to come into effect in Scotland in October
Food Standards Scotland says it has consulted with the Scottish food industry on the new legislation, which will come into effect in October following the death of Natasha Ednan-Laperouse in 2016.
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Ingredient upcycling
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
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Fancy a cup of hemp tea?
In an interview with Caroline Rose, brand controller at Clipper Teas, New Food finds out more about the company’s hemp infusions.
whitepaper
Cue cards on Kjeldahl method development
19 cards on the Kjeldahl method for protein determination. Overview of sample preparation, digestion, distillation, titration and final calculations.
