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Cricket pasta – the edible insect revolution is served

22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely

For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.

An EU health claim for olive oil polyphenols

22 February 2016 | By Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group

The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health…

Fish Processing: JCS Fish – a family firm making waves

22 February 2016 | By Andrew Coulbeck, Managing Director, JCS Fish

Founded in 2000 by Louise and Andrew Coulbeck, Grimsby-based JCS Fish is an independent seafood company built on many years of fish experience. It is also rapidly becoming famous as producer of the ‘BigFish Brand’ of salmon products.

Lies, damn lies and clean labels

22 February 2016 | By David Taylor, Senior Scientist, NoWFOOD Research Development Centre, University of Chester

Food fads are nothing new and the latest one is the rise of the minimally processed, free from additives, clean label food. Consumers are looking more and more at ingredients lists to decide if that product is something they want to eat. The problem is, are the claims misleading and…

Food adulteration detection and measurement with NIR hyperspectral imaging

22 February 2016 | By Marena Manley, Professor, Stellenbosch University / Federico Marini, University Researcher, University of Rome ‘La Sapienza’

Food adulteration, e.g. adulteration of spices, can be incidental or intentional. Incidental adulteration occurs when foreign substances are added to a food due to ignorance, negligence or using inadequate facilities. Intentional adulteration, also referred to as economic adulteration, entails the deliberate addition of inferior materials to a food to improve…

Blaming drinks is the soft option

16 February 2016 | By Gavin Partington, BSDA Director General

Gavin Partington, Director General of the British Soft Drinks Association, discusses sugar and the soft drinks industry...

Food Safety: a shared responsibility for Campylobacter

15 February 2016 | By Yvonne Wood, Operations Manager for Intertek Food Services, UK

Here, Yvonne Wood takes a look at Campylobacter and the controls that the poultry industry are introducing to improve the situation. She also calls for greater consumer awareness and highlights the measures consumers can take to diminish the risks of food poisoning...

Sorting the Beef from the Bull

12 February 2016 | By Richard Evershed and Nicola Temple

Richard Evershed and Nicola Temple explain the role of science in uncovering some of the century's biggest food scams in a new book, Sorting the Beef from the Bull. Read more here...

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...