Fixing the communication issues between academia, industry and the consumer
Professor Baukje de Roos from the University of Aberdeen, speaks exclusively to New Food’s Roy Manuell at Vitafoods 2017 in Geneva.
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The soft drinks industry to reduce added sugars a further 10% by 2020
The European soft drinks industry has recently announced that it will be accelerating the speed and scale of its added-sugars reduction efforts to deliver a further 10% reduction from 2015-2020. Sigrid Ligné, Director General, UNESDA Soft Drinks Europe, discusses the number of reasons the soft drinks industry has been prompted…
Nanotechnology in the food industry: ‘plenty of room’ to innovate
Nanotechnology has been referred to as one of the most interesting topics in food science and technology. The use of food grade structures at nanoscale levels have been showing interesting features and has been proposed as a new way to not only improve safety and quality of foods, but also…
The cost of a product recall in the food industry
New Food explores with an inforgraphic courtesy of Rentokil, the direct and indirect costs of a food recall.
Food fraud goes wider than food adulteration
Is there more to the food fraud issue than meets the eye?
Food labelling: A natural opportunity to reducing sugar intake
The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.
Allergens In-Depth Focus 2017
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
Food Safety In-Depth Focus 2017
In this in-depth focus: Huub Lelieveld discusses improving and harmonising food safety regulations; Validating food safety: the process control measures for making safe food; and an essential guide to food safety challenges in the 21st Century...
Agrifoods In-Depth Focus 2017
In this in-depth focus: Kelly Toups discusses ancient grains; Organic essentials: what you need to know now; and Iqra Yasmin from the Food Innovation Center looks at cereal grain health benefits as a functional food...
An analysis of EU regulation on nutrition and health claims
Luca Bucchini, Managing Director at Hylobates Consulting Srl, goes into detail regarding the regulation on botanicals in the EU following the 'REFIT process.'
Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
Reinventing crisps, one bag at a time
When we set up Fairfields Farm Crisps in 2006 we never expected that in just 10 years we'd be exporting to 15 countries around the world and selling our products through national retailers and pubs, as well as on airlines and trains. From a humble potato, our business has certainly…
Setting the standard for frozen wild seafood
In Sitka, Alaska - a town of 9000 where 20% of the economy depends directly on wild salmon - there’s a well-known coffee shop decorated with images of fishing. The Highliner Coffee Shop sells a coffee mug printed with a Sanskrit quote: “To judge a thing one must know the…
Next-generation noodles – achieving the desired modern-day credentials
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
