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14 October 2016 | By Andrew Hudson, Head of Food Microbiology, Fera Science Ltd; Miles Thomas, Head of Knowledge Solutions, Fera Science Ltd; Paul Brereton, Co-ordinator for Agri-Food Research, Fera Science Ltd
Experts from Fera Science discuss how we might best anticipate emerging risks in food safety...
The incidence of food allergy reporting is increasing and the cause can be multifactorial but is generally still fundamentally unknown. It is suspected that genetic and environmental factors may have an increasing impact on allergy occurrence. The world of food allergens is mostly misunderstood by consumers and food producers, which…
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University
Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
14 October 2016 | By Debra Smith, Global Hygiene Specialist, Vikan
Global Hygiene Specialist at Vikan, Debra Smith describes the use of metal detectable plastics in cleaning tools and utensils.
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
10 October 2016 | By Roy Manuell, Digital Content Producer
In light of the recent polemic surrounding child obesity, New Food decided to explore a renowned alternative to sugar: the natural sweetener, stevia...
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
10 October 2016 | By Roy Manuell, Digital Content Producer
New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed...
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
5 October 2016 | By Roy Manuell, Digital Content Producer
New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years...
4 October 2016 | By Roy Manuell, Digital Content Producer
To celebrate National Vodka Day, we asked the creator of the innovative, Lake District-based brand Kin Vodka, to describe what makes her product special...
29 September 2016 | By Roy Manuell, Digital Content Producer
New Food decides to delve deeper into the phenomenon of edible flowers and how culinary culture can integrate botanical innovation...
26 September 2016 | By Roy Manuell, Digital Content Producer
To celebrate the last week of the world famous beer bonanza, New Food continues its coverage of Oktoberfest taking a look at the festival in numbers...
