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Is sugar the new fat?

5 February 2016 | By Victoria White, New Food

We want your comments on the sugar debate. Do you think manufacturers should be doing more to reduce sugar in products? Perhaps you think consumers should take more responsibility for their own sugar intake? Let us know...

New Food’s top 10 stories from 2015

28 January 2016 | By Stephanie Anthony, Editor, New Food

New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...

Viruses – An increasing hazard in meats?

25 January 2016 | By Dr Roy Betts, Head of Microbiology, Campden BRI

Dr Roy Betts, Head of Microbiology at Campden BRI, discusses viruses in meat and considers the challenges facing implementation of control measures to limit contamination...

Food ingredients Europe (FiE 2015) review

16 December 2015 | By Stephanie Anthony, Editor, New Food

Stephanie Anthony rounds up this year's Fi Europe exhibition held in Paris, France. The show brought visitors from over 119 countries, and had over 1,400 exhibitors...

Issue #6 2015 – Digital edition

9 December 2015 | By New Food

In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...

Application Notes supplement 2015

9 December 2015 | By New Food

Our new supplement features Application Notes from SHIMADZU, Biolan Microbiosensores, Anton Paar, BÜCHI Labortechnik AG, Bruker BioSpin and Novasina AG...

Dairy Processing supplement 2015

9 December 2015 | By New Food

Articles in this dairy processing supplement: SUSMILK; Re-design of the dairy industry for sustainable milk processing, Native whey proteins – production and application, Sterility testing of UHT milk

Confectionery supplement 2015

9 December 2015 | By New Food

Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...

Food Allergens: assessing the risk to consumers – an update

9 December 2015 | By René Crevel, Unilever Safety & Environmental Assurance Centre, Bedford, UK

Managing allergens in a manner that minimises the risk to allergic consumers while maximising their choices, as well as ensuring the overall sustainability of food production processes remains the subject of considerable work. The last three years have witnessed developments in areas as diverse as regulation, hazard characterisation and risk…

Food fraud: Testing honey with NMR-profiling

9 December 2015 | By Stephan Schwarzinger, Felix Brauer and Paul Rösch, Research Center for Bio-Macromolecules, University Bayreuth, ALNuMed GmbH / Bernd Kämpf, FoodQS GmbH, Markt Erlbach

Honey – for thousands of years it has been the only source of sweet taste, and it still is the prototype of an all-natural, healthy food. In particular with the growing trends for organic food and a healthy life-style honey has enjoyed steadily increasing popularity. Unfortunately, while demand is on…

PTR-MS applications in food

9 December 2015 | By Alex Webbe, Laboratory Manager, Reading Scientific Services Ltd (RSSL) / Donna Byrom, Technical Specialist, Reading Scientific Services Ltd (RSSL)

One of the more interesting developments in recent years has been the introduction of Proton Transfer Reaction-Mass Spectrometry (PTR-MS), a variant not on the way that ionised particles are detected, but on the way they are produced. The PTR technique is more ‘gentle’ in the way it applies a charge…

MALDI-TOF – Developments in epidemiology and laboratory testing for listeria monocytogenes

9 December 2015 | By Matteo Capocefalo, Laboratory Manager, ALcontrol Laboratories, UK / K. Clive Thompson, Chief Scientist, ALcontrol Laboratories, UK / J. Andrew Hudson, Head Microbiologist, Fera Science Limited, UK

Listeriosis remains a prominent foodborne disease, not because of the number of cases but because of the high case fatality rate. In recent years the foods involved in outbreaks of listeriosis seem to have diversified and the demographics of cases show a distinct trend. Testing for the organism in food…

Shelf life determination: The manufacturer’s challenge

9 December 2015 | By Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC

Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to…