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There’s more to food integrity than just protecting against fraud
Ahead of New Food's March conference, Professor Chris Elliott discusses the '7 principles of food integrity'
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Ingredients
news
Call made for ‘ready to drink’ alcoholic beverages to be reduced in sugar
According to a new survey from Action on Sugar, popular ‘ready to drink’ pre-mixed spirits and cocktails sold in supermarkets are high in 'hidden' sugar and calories.
news
Research analyses the role of acacia gum in no- or low-sugar products
Acacia gum, also known as gum arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia senegal and Vachellia seyal.
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Are you confident in the safety of our food?
Ahead of speaking at Food Integrity, Bethan Grylls, Editor of New Food, interviews innocent drinks’ Central Technical Team Leader, Konstantina Karagkika, about the pressures on industry and how the company looks to identify and prevent risks to its supply chain.
news
Sharp-PS listed in Australia and New Zealand for brain health claims
Sharp-PS becomes key cognitive ingredient for the food products industry in Australia and New Zealand.
news
Research finds sugar content in soft drinks drops by 29 percent in UK
New research suggests that individual soft drink companies in the UK are making a sizeable contribution to sugar reduction, with eight out of the top 10 companies reducing the sugar content of their products by 15 percent or more.
whitepaper
Poster: Optimization for Nitrogen/Protein Determination
Poster on optimizing the methodology used to determine low levels of nitrogen/protein in food and feeds using LECO’s FP928 and FP828 determinators.
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CBD explained…
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.
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Innovating with sweeteners and sugar alternatives
In an era that is waging war on sugar, a range of companies have started to experiment with sugar alternatives. Jaclyn Bowen explores.
whitepaper
Application note: Determination of Nitrogen/Protein in Flour
Application note on using LECO’s FP828 combustion nitrogen/protein determinator to determine protein and nitrogen content in flour.
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Antioxidants in honey and chocolate
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.
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An industry perspective on CBD
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
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The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
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The success of the soft drinks sugar tax?
Despite sugar content remaining high and varying considerably in many soft drinks, data obtained from Action on Sugar suggests that the soft drinks levy has generally seen success. Katharine Jenner explains.
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Confectionery – In-Depth Focus – December 2019
In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.
