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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...
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…
8 December 2016 | By Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. We ask, is it all just one big fad...?
6 December 2016 | By Martin Michaud, Biochemist, Chemist, M.Sc. Biology, MMNA Consultants
Martin Michaud, biochemist and consultant seeks to demystify the plethora of chemicals that we consume on a daily basis...
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
30 November 2016 | By Jerry Houseago, Consulting Director, NSF International EMEA
For the food industry, nothing has changed as a result of Brexit - yet. Jerry Houseago, Consulting Director, NSF International EMEA, looks at the longer-term implications for the food industry...
The UK confectionery market is driven by passion, innovation and dynamism; attributes that have kept the interest of consumers for hundreds of years.
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.
18 November 2016 | By Henry Alzamora
Henry Alzamora, CEO at Awesomedia, provides an insight into augmented reality and current trends in the packaging of Fast-moving consumer goods (FMCGs)...
17 November 2016 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We ask Food Safety Manager Rene Duchesne to discuss the importance of precautionary measures in product manufacturing when working with allergens...
14 November 2016 | By New Food
New Food decided to delve deeper and ask the researchers from Kiel University for a further insight into the idea that the colour of food packaging affects consumer choice...
14 November 2016 | By Cesare Varallo, Vice President Business and Regulatory Affairs, Inscatech
Cesare Varallo, an Italian lawyer and expert on food fraud regulation gives us an exclusive insight into EU regulation and food fraud...
10 November 2016 | By Iqra Yasmin and Wahab Ali Khan, National Institute of Food Science & Technology, University of Agriculture Faisalabad
Low-calorie sweeteners have been in use for an extensive period of time, are considered safe and can be used in various different ways. We hear the thoughts of two researchers from the University of Agriculture Faisalabad...
8 November 2016 | By Greg Jones, Senior Research Officer, Microbiology, Campden BRI
Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look...
