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About New FoodThe leading quarterly magazine for European food and drink manufacturers. 
  
Published four times a year New Food addresses the latest technologies and developments within the food and beverage industry. Each issue goes out to 14,000 named readers and is read by senior managers and technical personnel involved in production and R&D functions.
We pride ourselves on publishing articles written by the best and brightest professionals and academics in the industry. Recent contributors include Huub L.M. Lelieveld, Dr Anett Winkler, Kraft Foods R&D, Dr Stephen Beckett, Nestle PTC and Peder Tuborgh, CEO, Arla Foods.
New Food features high level technical editorial, as well as insightful business articles that are focused on the following key food and beverage production areas:
- Analysis and Control
- Processing
- QA/QC
Within these sections, New Food regularly features application based articles on the use of new and existing technologies that benefit the food and beverage industry. Subjects range from robotics and automation to hygiene and food safety. | 
