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29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
28 June 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog piece, Barbara Mason of the Food Advanced Training Partnership discusses the sugar vs sweetener debate...
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Brian Lipinski to find out more about the FLW Standard and the growing issue of food loss and waste...
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Gavin Edley, Managing Director of Love Health Hate Waste, a business that buys and sells Best Before Date expired health foods...
21 June 2016 | By Stephen Barnett, Catalyst Founders
Here, Stephen Barnett discusses Catalyst Founders, a new company that seeks to provide investment and support to young founders...
20 June 2016 | By Stephanie Anthony, New Food Editor
With only days to go until Britain holds a referendum on its EU membership, we can't help but wonder how you feel...
20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland
Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…
20 June 2016 | By Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor & Natalia Hernández-Sánchez, Assistant Professor & Margarita Ruiz-Altisent, Professor, all Universidad Politécnica de Madrid (UPM) / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP
Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass,…
20 June 2016 | By New Food
New Food talks to Sophi Tranchell, Managing Director of Divine Chocolate, to discuss sustainability, flavours and the future of the company...
20 June 2016 | By Michael Bryanton, Research and Development Chef, Canada’s Smartest Kitchen, The Culinary Institute of Canada
There are a number of sensory methods to determine with statistical relevance whether or not consumers will notice a difference between a current formulation and a new one. Each sensory method has advantages and disadvantages, including the sensitivity of the method, which determines the number of judges necessary, and the…
20 June 2016 | By Stéphanie Sammartano, Senior Certification Engineer, NF Validation Certification Manager (AFNOR Certification)
AFNOR Certification is the leading certification and systems, services, products and competencies assessment body in France and one of the top-ranking leaders worldwide. The AFNOR group's Certification branch handles the two best-known quality marks on the market: AFAQ and NF.
20 June 2016 | By Dr. Andreas Bubert & Barbara Gerten from Merck KGaA
Dr. Andreas Bubert, Senior Global Product Manager for Culture Media Food & Beverage, and Barbara Gerten, Senior Scientist Traditional Microbiology, Merck KGaA, Darmstadt, Germany (MilliporeSigma in the USA), discuss the new EN ISO 11133:2014 Quality-assured culture media for food and water testing to enhance consumer safety.
16 June 2016 | By Alan Rownan, Euromonitor International
Euromonitor International’s latest research system has shown sales of packaged food and drinks products with clean labels in 2015 reached $166 billion...
14 June 2016 | By Nicole Gallace & Juliette Prouse - Co-Founders, FoodGrads
Here, Nicole Gallace and Juliette Prouse discuss an innovation that raises awareness of the employment opportunities available in the food industry...
13 June 2016 | By David Cheetham, Market Analyst, XTB.com
In this opinion piece, market analyst David Cheetham discusses how the food industry might be affected by Britain voting to leave in the EU referendum...
