List view / Grid view
A new set of rules is on the horizon as the Food Standards Agency (FSA) gets underway with its restructure of food safety regulation in the UK in order to deliver on its strategic goal of ‘Food We Can Trust’ – an aim that should be applauded and welcomed by…
16 February 2017 | By Roy Manuell | Digital Editor
New Food considers the potentially exponential impact climate change could have on both global and Asian food security...
16 February 2017 | By Lindsey Bagley, BA, CSci, FIFST, Flavour Horizons
Clean label is no longer a trend - it is now the rule and accordingly New Food asks Lindsey Bagley, Flavour Horizons, to delve deeper into one of the industry's definitive trends...
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University
Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?
9 February 2017 | By Slow Food International
New bilateral trade agreements between the UK and the USA could see the former being forced to lift restrictions on food imports from the latter...
9 February 2017 | By Kevin Bael, Product Manager, Specialty Rice Ingredients, Beneo
As part of the New Food 'Health Ingredients Month', we hear exclusive analysis from Beneo's Kevin Bael into the unique, natural value of rice starch...
8 February 2017 | By Leslie Beck, Registered Dietitian, Medisys Clinic, Toronto
No doubt you’ve heard that eating more fruits and vegetables can help you manage body weight...? Leslie Beck investigates the value of flavonoids to a healthy weight management...
6 February 2017 | By Roy Manuell | Digital Editor
The cocoa manufacturer is providing the entire food and beverage sector with a model for sustainable and responsible growth...
6 February 2017 | By Alex Murtough, Field & Marketing Manager, Oppo
A healthy diet is often financially out of reach for consumers. We spoke to Oppo Ice Cream about why the #DontTaxHealthy campaign is so important...
3 February 2017 | By Claus Andersen | Category & Application Manager | Arla Foods Ingredients
In the latest in our Health Ingredients Month, Arla Food Ingredients' Claus Andersen argues that dairy companies can lead the way in tackling food waste...
All too often food quality and safety testing is an inefficient, expensive and ineffective process, sometimes unable to ensure food safety for all consumers and unable to prevent major food fraud incidents. Here Michele Suman and Michel Nielen explain why a paradigm shift in quality and safety testing is urgently…
2 February 2017 | By Petr Menšík| Manager, EU Affairs| ECCO, The European Consulting Company
The 'natural' trend is one of the biggest at present in the food and beverage industry. Just how important is a clear definition of what precisely constitutes natural for the industry? Petr Mensik investigates...
Testing foods for microbes may seem archaic when compared to testing for the presence of chemicals. After all, chemists get to use very expensive grey boxes with blinking lights and labelled with an alphabet soup of acronyms. Not only that, they can sometimes do screens of hundreds of analytes in…
If you’re making a food claim, it is your responsibility to ensure you validate it, says Food Forensics’ Managing Director, Alison Johnson. Many problems centre on claims, often for a premium product. Where premiums are available or supply and demand is out of kilter, the risk of adulteration or substitution…
