Is globalisation good for food?
Is globalisation good for food? The currently contentious concept of globalisation has impacted agricultural practice significantly. The question is now - are these changes positive or negative?
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Articles
Functional ingredients – from fiction to facts
Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…
Fighting Food Fraud in 2017 with Newcastle University
Fighting food fraud in 2017 will be no easy task. New Food Editor Stephanie Anthony speaks to Dr Diogo Monteiro Senior Lecturer at the Newcastle University for an insight.
Fighting Food Fraud in 2017 with the University of Portsmouth
In anticipation of Food Fraud 2017, New Food speaks to the University of Portsmouth for its insight into how best to fight food fraud in 2017.
Interview with Eoghan Daly, Crowe Clark Whitehill LLP | Fighting Food Fraud in 2017
In anticipation of Food Fraud 2017, New Food speaks exclusively to Eoghan Daly of Crowe Clark Whitehill about tackling food fraud in the 21st Century.
The green food revolution sweeping across Silicon Valley
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
Is healthy food out of reach? No, but we need greater education
An argument from Stuart McDonnell in favour of education above all to improve intake of healthy food...
Interview with John Points | Fighting Food Fraud in 2017
New Food speaks to John Points, Consultant Analytical Scientist, for an insight into how to tackle food fraud in the 21st Century.
MyToolBox – the smart way to tackle mycotoxins
There is a pressing need to mobilise and integrate the wealth of knowledge from the international mycotoxin research conducted over the past 25-30 years, in order to perform cutting-edge research to close knowledge gaps. This is the mission of MyToolBox – a four-year project, funded by the European Commission from…
Vacuum packaging’s key role in the great food waste challenge
The world wastes one third of all food produced. What you might not know is that food packaging can play a significant role in reducing the food industry's environmental footprint...
Sweet truths: Solving confectionery’s problem with sugar reduction
New Food asked Noam Kaplan, CEO at Lampados to talk us through the role sweeteners can play and to offer us an insight into how we might provide an attractive alternative to sugar.
Feeding Asia: Is Oceania a viable food bowl?
New Food considers to what extent Oceania might present a potential solution to the impending global crisis...
Join the movement to make sustainable chocolate the norm
The cocoa and chocolate industry is currently running against a fundamentally unsustainable model. Barry Callebaut's Peter Boone urges change...
Food Fraud: a challenge for the food and drink industry
What is food fraud? We have produced an infographic on food fraud to provide more information on what it is and its cost...
Best practice for crystallisation kinetics measurements via NMR
Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
