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How to solve the issue of allergens in the bakery

9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.

We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...

Testing foods for the presence of microbial contaminants

22 December 2016 | By J. A. Hudson; N. Cook

While there are relatively few microbial pathogens which are tested for in foods compared to the number of chemicals which might be sought, cheap, sensitive and rapid methods remain elusive...

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...

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…

Confectionery supplement

13 December 2016 | By

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...