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Issue #6 2016 – Digital version

Posted: 13 December 2016 | | 1 comment

Read the free-to-view digital version of the latest issue of New Food…

New Food magazine - Issue #6 2016

Just some of the features in Issue #6 2016 include:

  • SHOW PREVIEW: Pittcon 2017
    See food science in a new light
  • DAIRY PROCESSING: Effect of hydrodynamic postprocessing on structural, textural and sensorial properties of protein rich and low fat yoghurts
    Cyril Chaudemanche, R&D Senior Scientist, General Mills One Global Dairy – Vienne Technical Center, Yoplait
  • WEBINAR REVIEW: Use of MicroNIR to optimise fluid bed drying and reduce waste at tablet compression
    In association with Viavi Solutions
  • REGULATION: Regulation: How Brexit is shaping up
    Jerry Houseago, Consulting Director, NSF International EMEA
  • PACKAGING & SHELF LIFE SUPPLEMENT: 
    Maurice G. O’Sullivan and Joseph P. Kerry from The Food Packaging Group at The School of Food and Nutritional Sciences, University College Cork, Ireland discuss sensory optimised salt and fat reduction in processed meats; Edible food coatings – just a trend or the future? – Mia Kurek, Scientific and Mario Ščetar from the University of Zagreb investigate; plus a show preview of FRUIT LOGISTICA 2017
  • MICROBIOLOGY: Natural resistance in bacteria to biocides
    Veslemøy Andersen, Global Harmonization Initiative (GHI), Vienna, Austria
  • FOOD SAFETY: A sour taste for food business
    Chris Morrison and Luisa Lister, Safety, Health and Environmental (SHE) Regulatory Team, Clyde & Co
  • CONFECTIONERY SUPPLEMENT: 
    A bumper supplement covering chocolate to 3D printed gummy sweets! The Fraunhofer Institute discuss filling oils from enrobers; Ross Stanley of Big Bear Confectionery discusses heritage sweets; Katjes Magic Candy Factory fill us in on their 3D technology; Charlotte Levy from Plymouth University gives an overview of the crystallinity of cocoa butter; cocoa cultivation in Brazil is the topic from Ivan Blumenschein, Product Manager of Nugali Chocolates; and we have a show preview of ProSweets Cologne 2017.
  • HEALTH & NUTRITION: The importance of infant nutrition
    Dr Giuseppe Battaini, Head of Science and Innovation and Health Care Nutrition, Danone Nutricia Early Life Nutrition
  • BAKING: The role of dietary fibre in gluten-free bakery products
    Clara Talens, Saioa Alvarez-Sabatel, Yolanda Ríos, AZTI
  • ANNUAL ROUNDUP: A look back at what New Food covered in 2016, and a look ahead to what’s coming up in 2017
  • APPLICATION NOTE: Water activity in confectionery
    Novasina

Issue #6 2016 is restricted to logged-in members. Login or become a member now (it's free!) to read it.


One response to “Issue #6 2016 – Digital version”

  1. Leia Taing says:

    I work in this industry and would be happy to receive new food issues to keep me updated about interesting news.
    Thanks.

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