The top 10 things 2016 taught us
15 December 2016 | By Roy Manuell, Digital Editor
We’ve identified the top 10 things that the last twelve months taught us. Here are our highlights (or lowlights dependent on your viewpoint) from 2016...
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Articles
Moringa: The new nutritious vegetable-powder
14 December 2016 | By Wolfgang Moritz, Vitarbo AG
Ever heard of moringa? Interested to find out? We asked Wolfgang Moritz, Head of Quality Control, Product and Quality Management at Vitarbo AG to reveal the facts behind the myth...
Are Your Food Labels Ready for 2017? Labelling Solutions for SME’s
14 December 2016 | By Roni Avital, Managing Director, Nutraid-Europe
With mandatory nutrition labelling fast approaching, we asked our resident regulation expert Cesare Varallo to grant us an insight into what this might mean for manufacturers in 2017… This article I received is a helpful wake-up call to all food manufacturers and retailers out there that have not updated, or…
Issue #6 2016 – Digital version
Read the free-to-view digital version of the latest issue of New Food...
Packaging & Shelf Life supplement
In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview...
Confectionery supplement
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
Effect of hydrodynamic postprocessing on properties of protein rich and low fat yoghurts
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
Regulation: How Brexit is shaping up
13 December 2016 | By Jerry Houseago
Jerry Houseago, Consulting Director at NSF International EMEA details what Brexit might mean and what is already happening to the food industry in the UK...
Natural resistance in bacteria to biocides
Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides...
A sour taste for food business
The new definitive sentencing guideline for health and safety, food safety and corporate manslaughter (the ‘Guideline’) is starting to bite in the food sector, with significantly higher fines being seen across all sizes of business.
The importance of infant nutrition
Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes...
The role of dietary fibre in gluten-free bakery products
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations
Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…
Why the GMO debate still matters
9 December 2016 | By Mark Hughes, President, Anderson Partners Food Ingredient Marketing
With the GMO debate far from over, we asked Mark Hughes, President, Anderson Partners Food Ingredient Marketing for an insight into why the conversation still matters...
An overview of the crystallinity of cocoa butter
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
