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Nutrition In-Depth Focus 2018

7 December 2018 | By

In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.

Issue 6, 2018

6 December 2018 | By

In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.

Food safety by design

21 November 2018 | By

The European Hygienic Engineering & Design Group World Congress takes place in the UK for the first time in November. Hygiene expert speaker and group member Andy Buchan explains why hygienic design could help save you from a food safety-related product recall.

Raising a glass to ethical drinking

21 November 2018 | By

What’s the link between a hurricane and an innovative drinks company? From bottled water, to flavoured drinks and now its own interpretation of the UK’s current favourite tipple, the One brand has always had altruism at its heart, as the New Food team reports.

Falling back in love with seafood

21 November 2018 | By

Richard Watson of Seafish assesses the current picture in terms of how seafood is performing in the retail market, what consumers are looking for and how more variety could turn fortunes around.

The listeriosis outbreak in South Africa: what have we learnt?

21 November 2018 | By

When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.

Food Additives: consumers’ queries answered

21 November 2018 | By

In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.

Innovative approaches to old favourites

20 November 2018 | By

In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.

A plant-based revolution

20 November 2018 | By

Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?

All for a better wine

20 November 2018 | By

Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.