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Food labelling changes after Brexit
Advice for food producers, manufacturers, retailers and suppliers on the changes to food labels if the UK leaves the EU without a deal.
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Playing it safe in mergers & acquisitions
Failure to anticipate the food safety risks that can arise when acquiring companies – especially less mature ones – has led to production stoppages, product downgrades, dramatically higher costs, and severe reputational damage. Quincy Lissaur of not-forprofi t organisation SSAFE explains why food safety should never be an afterthought for…
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Delve inside GEA sweets technology at ProSweets
From January 27 - 30, technology group GEA will offer customers and interested parties in-depth insights into its efficient industrial solutions and machine technology for the confectionery, snack and bakery industries at its ProSweets 2019 booth (Hall 10.1 / G-061) in Cologne.
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How the EU helped high-tech Q-Interline go global
Fortunately, there are plenty of talented and enterprising people who create new innovative products with the potential for growth...
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How clean is clean in food zones?
SKF has asked that in a world where proactive food safety has become essential and hygiene takes top priority in asset design, what if one potential source of contamination is coming from bearings in the proximity of food zones?
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Unlocking additional value from soybeans via the circular economy
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
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The flavour journey to sustainable chocolate
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
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From barks to bonbons
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
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Featured article: The knotty issue of curing
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
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Water treatment through blending leads to better beer
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
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Taking care of the land and the herd
Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.
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Using its loaf to raise efficiencies
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
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When ‘smart’ has a whole new meaning
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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Interview with Informa’s Agribusiness Intelligence – UK frozen food sector
New Food asked experts Cristina Nanni (CN) and Max Green (MG) from Informa’s Agribusiness Intelligence for their take on the UK frozen food sector.
