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26 October 2016 | By Gail Brown, Director of Thornleys
Gail Brown, Director of Thornleys Natural Foods Limited discusses her experience with Coeliac disease, the inspiration behind the company...
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
21 October 2016 | By Roy Manuell
Take a look at New Food's profile of France as we try and give you an insight into some quirkier aspects of what makes French food fundamentally French...
18 October 2016 | By Martin Coates, CEO Agrantec
CEO of Agrantec, Martin Coates details the importance of active labelling and following the food from farm to fork at every step of its life...
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
14 October 2016 | By Dr. Ulrich Kreuter, Technical Manager, NSF
People consume water from a wide variety of sources within the aquatic ecosystem and the control of contamination is an important issue, not only for human health, but also for the environment as a whole. The role fertilisers and pesticides play in changing aquatic ecosystems across the world is such…
Coffee is one of the most beloved beverages worldwide. Part of its appeal has been attributed to the fact that coffee has a higher caffeine content than most naturally produced beverages, such as tea and cocoa. In this article we will look at the process of coffee production from seed…
14 October 2016 | By Ivana Gazibara, Head of Futures, Forum for the Future
Amidst an increasingly uncertain political, economic and environmental landscape, food (and protein) security is a key issue that has grown exponentially in interest and momentum over the past year. It has permeated not just the wider debates on climate change action and the future of the UK, but also individual…
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…
