New Food Issue 3 2019
Issue 3 2019 of New Food is available to read online, featuring stories on Blockchain Technology, Food Safety and an in-depth interview with Ricardo Santin, Executive Director of ABPA.
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Articles
Exploring alternative techniques for reducing sugar content in dairy products
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
Naturals in food: facts, myths and perceptions
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
Rosy past, present and future
Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.
Pioneering the jackfruit food craze
Dan Staackmann is the Founder and President of Upton’s Naturals – an independently-owned natural foods company with a focus on meat alternatives and vegan values. Here he explains their passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.
Food fraud: how the right culture can ensure integrity and systemise trust
Arun Chauhan, Founder and Managing Director at Tenet Law, explains how leadership style within an organisation plays a part in preventing and mitigating the risk of food fraud.
A careful handling of resources
VEGAPULS 64 radar sensor measures the level in whey production
New highs are on the horizon with drinkable and edible cannabis
The legalised cannabis market has seen a lot of growth over the past few years, with cannabis legislation gaining traction and the popularity of CBD increasing as a consequence. According to a new report by Transparency Market Research, the market is set to increase even further with the rise in…
Improving, correcting and preventing product data inaccuracies
Transferring data between retailer and supplier is a loose cog in the ‘instant data access’ machinery, explains Jim Dickson, Head of Retail at GS1 UK. This article highlights how modern-day consumer demands are tightening the vise of this already pressing issue, and presents a platform aimed at solving the problem.
The uptake of dairy alternatives: mooving on from milk
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
The role of insect protein in the sustainable food cycle
This article by Rachel O’Connor, Senior Associate from the law firm Michelmores, addresses how insect protein has enormous potential to benefit the food supply chain. Read on to learn how insects can be used to free up land and benefit the environment.
What’s driving the growth of the cheese ingredients market?
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
Traceable trust in the food supply chain with trust-free blockchain tech
It’s been more than ten years since the Satoshi Nakamoto published his whitepaper Bitcoin: A peer-to-peer electronic cash system. While Bitcoin itself has divided many and attracted criticism, the technology that it is built upon, the blockchain, has garnered significant interest due to its promise of immutable digital record-keeping. Here,…
What’s fuelling the development of the global frozen food industry?
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
A circular pathway for the food supply chain
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
