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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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Ingredients
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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Application note: PFAS in meat, fish, and egg by automated SPE-LC-MS/MS
PFAS determined in QuEChERS extracts of meat, fish, and egg by automated WAX-SPE cleanup coupled to LC-MS/MS with LOQs ranging from 0.01 to 0.05 μg/kg
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It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
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Application note: Sensory directed flavour analysis of Pea-Based Tuna
Adding olfactory detection of sensory-active compounds to GC-MS analysis provides crucial information when replicating flavours in plant-based foods
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Soy sauce isn’t just for sushi!
Taku Miyazaki explains how Kikkoman's sales have changed since the pandemic and how the manufacturer has adapted, and addresses the unfolding soy sauce scandal in China.
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
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New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
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Why launch a plant-based product now? With BENEO…
Live from Food Ingredients Europe at Expo Porte de Versailles in Paris, Joshua Minchin interviews Pierre Donck of BENEO and Jos Hugense of Meatless on their new plant-based product.
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Recall roundup: Listeria, elevated levels of iodine, unsafe poppy seeds and mislabelling
In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
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How metal detection protects productivity and your brand
Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’
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Food business operator fined for allergy breach
A UK food business operator has been fined for serving a dish containing nuts to a customer with a peanut allergy.
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First Milk and Arla Foods Ingredients agree new whey collaboration
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
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Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
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Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
