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13 September 2016 | By Roy Manuell, Digital Content Producer
New Food speaks exclusively to Emma Rose from Alliance to Save our Antibiotics about an impending global crisis: antimicrobial resistance...
12 September 2016 | By Julius-Maximilians-Universität Würzburg, JMU
Agricultural landscapes in Germany have lost much of their sustainability and diversity, dominated by crops such as maize and rapeseed today...
8 September 2016 | By College of Agricultural, Consumer and Environmental Sciences (ACES)
In this study the University of Illinois compare how West African sorghum crop yields will fare in the higher temperatures and higher CO2 of the future and if specific farming management practices are adopted...
7 September 2016 | By Fraunhofer-Gesellschaft
Fraunhofer, Europe’s largest application-oriented research organisation report on the hidden risks we face everyday when eating as food allergies continue to rise....
6 September 2016 | By Testo
Testo, experts in food safety, offer New Food an insight into the importance of monitoring food temperatures and the inevitably costly consequences of failing to do so...
2 September 2016 | By Roy Manuell, Digital Content Producer
Following our coverage of Planet Organic's launch of the Good Grain Bakery range, New Food speaks exclusively to Tara Taylor, founder of the gluten-free, vegan bread product, to discuss the formation of the brand...
31 August 2016 | By Vincenzo Calabrese, Wageningen University
Vincenzo Calabrese, Wageningen University discusses the importance of cellulose to the food industry as a potential environmentally-friendly 'natural' optimiser...
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI
Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.
23 August 2016 | By Hope Lee, Senior Industry Analyst, Euromonitor International
Hope Lee, Senior Industry Analyst, Euromonitor International discusses the importance of labelling not only for transparency and traceability but also for value and religious importance.
GFSI…FSMA…HACCP…FSCS…all of these used to be buzz words in the food industry but are no longer mere buzz words. They are now all key drivers behind ensuring chemical products, specifically lubricants and cleaners, are safe to use in the food processing environment. Over the past five to 10 years, product…
The aim of this article is to review the impact of Food Grade Lubricants (FGL) in the food industry and the implications for the manufacturers of FGL with ISO 21469:2006 ‘Safety of machinery-Lubricants with incidental product contact-Hygiene requirements’, as well as the compliance with relevant legislations.
18 August 2016 | By New Food
In this supplement: Milk, dairy, nutrition and health: focus on cardiometabolic disease and healthy ageing; Unravelling acid whey processing by understanding lactose crystallisation; World Dairy Summit show preview...
18 August 2016 | By New Food
In this supplement: A food industry perspective (Ricardo Luna, Nestlé Product Technology Center); What’s driving the need for registered food grade lubricants (Ashlee Breitner, NSF International); Roundtable...
18 August 2016 | By Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
Professor Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb, looks further into the development and introduction of plastic materials, both alone and in combination with paper...
