Hard to beet: Tetra Pak talk us through the unstoppable 100% juice trend
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...
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Articles
Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies
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...
A closer look at… GBBO Week #9: 10 fun French food facts
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...
Defeating fake food with 21st century active labelling
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...
Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
Industrial uses of yeast – brewing and distilling
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
Brewing supplement
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
Ingredients supplement 2016
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
The global diversity of distilled spirits
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...
Emerging contaminants in the water we drink
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…
The process of coffee production: from seed to cup
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…
The journey to sustainable protein for the future
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…
Food safety incidents: lessons from the past and anticipating the future
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...
Making sense of allergens; a confusing path from product to consumer
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…
Nutritional properties of seaweeds
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
