Technology & Innovation

The fundamental importance of chemical food safety testing

1 August 2017 | By Lukas Vaclavik | Staff Scientist | Covance Food Solutions, New Food

Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.

What’s in your rum? Flavour scientists create a new lexicon

31 July 2017 | By New Food, University of Illinois College of Agricultural Consumer and Environmental Sciences (ACES)

Researchers at the University of Illinois were interested in creating a rum flavor lexicon, but needed to find a way around the biggest problem with tasting rum—sensory fatigue.

Belvedere Vodka is third-time winner of ‘ISC vodka producer of the year’

28 July 2017 | By New Food

Belvedere Vodka, the world’s original luxury vodka, has been awarded ‘Vodka Producer of the Year’ for the third consecutive year at the International Spirits Challenge 2017 (ISC).

Colorimetric recognition of aldehydes and ketones in scotch

26 July 2017 | By New Food, Wiley

New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical “fingerprints”. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones, as reported in the journal Angewandte Chemie.

Infants fed with formula containing SN-2 palmitate cry less study shows

25 July 2017 | By New Food

Infants fed with formula containing INFAT, the SN-2 palmitate ingredient from Advanced Lipids, cry less and sleep more, a clinical study has shown.

On the path to Vitamin A in rice

24 July 2017 | By Albert-Ludwigs-Universität Freiburg, New Food

Biochemists from the University of Freiburg have elucidated the structure of an enzyme that supplies carotenoid.

Ambrosus launches blockchain based tech to assure food quality from farm to fork

21 July 2017 | By New Food

Ambrosus, the world’s first trusted blockchain-based ecosystem for the food supply chain, launched today, announcing its upcoming token sale commencing in September 2017.

GNT Group doubles capacities for product development

21 July 2017 | By New Food

The GNT Group is very pleased to announce the opening of its brand new laboratory facilities in Mierlo, The Netherlands.

OAL to build new APRIL robotics production facility

19 July 2017 | By New Food

OAL are building a new state of the art facility to support their APRIL Robotics Systems in Peterborough, UK.

BUCHI Laboratory Equipment

Can stevia really change the soft drinks market forever?

18 July 2017 | By New Food, Paul Woodward | CEO | Green Room Brands

We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.

Country Profile: United Kingdom

11 July 2017 | By New Food

In this UK profile, we investigate how Industry 4.0 could be a powerful tool, and Gavan Wafer, Head of Crime Operations at the National Food Crime Unit offers his insight into tackling food fraud in the 21st Century...

The fundamental importance of mass spectrometry to our food

10 July 2017 | By Naren Meruva | PhD MBA | Senior Business Development Manager Food & Environmental | Waters Corporation, Roy Manuell | Junior Editor

Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.

Whitepaper: Measuring technology from a full-line supplier

1 July 2017 | By Endress+Hauser Group

Brewing giant Oettinger Brauerei GmbH has its second biggest German production centre in the town of Mönchengladbach, where the foundation was laid for company-wide collaboration with Endress+Hauser as the primary supplier of measuring technology. This whitepaper explains how their valuable application expertise aids the brewing process...

Keeping it fresh: Solutions in frozen food warehousing to meet changing appetites

29 June 2017 | By Mischka Wolfert

In light of the dramatic changes in consumer demands, Mischka Wolfert examines the role of emerging technologies in improving frozen food warehouse efficiency.