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Featured Article: Contaminants

14 February 2019 | By , ,

Will Munro from Food Standards Scotland and Silvia Gratz from The Rowett Institute present a review of a workshop held in 2018, which aimed to capture views from different stakeholders on the current state of mycotoxin monitoring in Scotland and beyond, and identify potential areas of concern.

Ingredients In-Depth Focus 2019

13 February 2019 | By

In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.

Food Safety In-Depth Focus 2019

11 February 2019 | By

Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.

New Food Issue 1 2019

11 February 2019 | By

Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.

Featured article: Quality assured

17 January 2019 | By

The Nestlé Quality Assurance Center in Dublin, Ohio, USA is regarded as setting industry standards when it comes to state-of-the-art facilities and technical sophistication. Here, Zone AMS NQAC head, Fabien Robert, tells New Food about the centre’s work and plans for the future.

Quality Assured

3 January 2019 | By

The Nestlé Quality Assurance Center in Dublin, Ohio, USA, is regarded as setting industry standards when it comes to state-of-the-art facilities and sophistication. Here, Zone AMS NQAC head, Robert Fabien, tells New Food about the centre’s work and plans for the future

Hitting that sweet spot

3 January 2019 | By

With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…

Sustainable palm oil certification – the smart choice

3 January 2019 | By

As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…

Looking beyond traditional applications for probiotics

2 January 2019 | By

With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.

Inspiring the food of tomorrow

19 December 2018 | By

Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.