Keeping it fresh: Solutions in frozen food warehousing to meet changing appetites
In light of the dramatic changes in consumer demands, Mischka Wolfert examines the role of emerging technologies in improving frozen food warehouse efficiency.
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Articles
Sustainable packaging: A necessity in the fight against a pollution crisis
A Plastic Planet, a grassroots UK-based organisation with a single aim – a Plastic Free Aisle in supermarkets - offers an insight into the necessity of sustainable packaging to fight food waste and pollution.
How almonds fit with new consumer eating habits
A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. In this article, the Almond Board of California investigates the factors driving the growth of this ingredient.
New craft soda hits shelves in the UK
The craft trend is everywhere and in this interview, we speak to the founder of an exciting new craft soft drink hitting the UK's shelves this Summer.
Webinar Review: Gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry
Dr. Francis Beaudry, University of Montreal, demonstrates the idea that HPLC–Orbitrap can be used to detect specific peptide biomarkers in the digested gelatin, and food samples and that this method can be an effective strategy to detect gelatin adulteration.
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.
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.'
