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New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
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Ingredients
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Recall roundup: ground beef, choking hazards, undeclared milk and more.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Scotland pauses ban on junk food promotions
A bill which intended to place restrictions on junk food promotions in Scotland has been paused due coronavirus.
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Soil technologies
In issue #2 of Talking Crop, Gideon Ashworth explores the relationship between technology selection, soil and crop quality.
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Application Note: Residual Solvent in hemp oil by Full Evaporation (FET)-HS-GC/MS
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
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Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
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Food industry must share blame for obesity pandemic and severity of COVID-19 disease
Obesity is an independent and modifiable risk factor for more severe illness and death from COVID-19, say researchers from Queen Mary University of London.
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Sugar Association urges for clearer labelling of sweeteners
The Sugar Association has called on the FDA to make changes to sweetener labelling regulations in order to "extend transparency, end misleading practices, and help consumers make more informed decision".
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Do you really need meat to build muscle?
Vivo Life's nutritionist, Charlotte Cliffe, explains the science behind building muscle on an entirely vegan diet.
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Human milk oligosaccharides during pregnancy
Dr. Evelyn Jantscher-Krenn is a well-known researcher and specialist in the field of human milk oligosaccharides, glycobiology, pregnancy and placenta.
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Application Note: Food analysis with Confocal Raman Microscopy
In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilisers, carbohydrates or thickeners are commonly used in order to optimise the texture or the flavor of food. In this application note, WITec explore the use of confocal raman microscopy as a tool for food analysis.
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Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Calling time on irresponsible junk food advertising to children
In light of the global 'stay at home' message and subsequent increased levels of snacking, Holly Gabriel, Action on Sugar, explains how the need to base food advertising regulation and public health goals on scientific evidence has never been more critical.
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Episode Ten: Emerging hazards of the food industry
Listen to our latest episode, where New Food's Bethan Grylls learns how the ingredients supplier and food testing lab are operating during these uncertain times.
