Eating forward: Taking steps to combat the food waste problem
Mischka Wolfert tackles the issue of food waste, suggesting that while progress has been made, there is still a long way to go...
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Articles
Can stevia really change the soft drinks market forever?
We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.
Country Profile: United Kingdom
In this UK profile, we investigate how Industry 4.0 could be a powerful tool, and Gavan Wafer, Head of Crime Operations at the National Food Crime Unit offers his insight into tackling food fraud in the 21st Century...
The fundamental importance of mass spectrometry to our food
Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.
Webinar Review: Charged aerosol detection for LC analysis of triglycerides
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
New EU action plan to fight antimicrobial resistance
The European Commission launches a new EU action plan to tackle antimicrobial resistance (AMR) – a growing threat that is responsible for 25,000 deaths in the EU every year.
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.
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.
