Innovative approaches to old favourites
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.
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Articles
A plant-based revolution
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
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.
Water treatment through blending leads to better beer
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
Guatemalan Sugar Association commits to sustainable goals
Campaign pledges to meet nine sustainability commitments by 2025.
Transparency, food and the global supply chain
Stanley Chia explains why it's vital to stay on top of these key issues.
Is the UK operating a dual food system?
Chris Elliott voices his concerns regarding the UK’s food supply system and its increasing polarisation in terms of safety for members of society.
Seafood, Drinks and Hygiene – UK Focus 2018
Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
Ingredients In-Depth Focus 2018
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
Brewing & Beverages In-Depth Focus 2018
This In-Depth Focus explores different methods for improving the quality of beer and wine, from the ingredients to the factory processes.
Allergens/ Food Safety In-Depth Focus 2018
In this issue: Food Additives: consumers’ queries answered, and what lessons can be learnt in the wake of the South African listeriosis outbreak.
Issue 5, 2018
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
From bean to bar:
chocolate production the Lindt way
Lindt & Sprüngli reveals to New Food the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.
Confectionery production insights from Maestrani
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
Developing crop diversity and genebanks to feed the world
It is undisputed that we need to produce substantially more food in order to feed the world’s ever-growing population. Hannes Dempewolf, Senior Scientist and Head of Global Initiatives at the Crop Trust, speaks to New Food, in particular about the use of genebanks and the collaborative, worldwide efforts needed to…
