How can we help the honey bee?
17 August 2016 | By Paul Gregory, Senior Trader Interlake Forage Seeds
New Food talks to Paul Gregory of Interlake Forage Seeds ahead of Saturday's National Honey Bee Day as we discuss how to help the honey bee...
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Articles
Unravelling acid whey processing by understanding lactose crystallisation
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
Change your body age with whey proteins and milk materials
16 August 2016 | By New Food
In the second of two infographics courtesy of Arla Foods, the importance of maintaining a young body age by incorporating an increased consumption of whey proteins and milk material into our everyday diet is explored.
Dried fruit: dispelling the sugar myth
16 August 2016 | By Jennette Higgs, Consultant Dietitian, California Prune Board
Jennette Higgs, International Dietitian and Consultant discusses and dispels the false myth of dried fruit as a sugar-filled dentist's nightmare...
Acid whey: Providing solutions for dairy waste
15 August 2016 | By New Food
In the first of two infographics courtesy of Arla Foods, we explore how acid whey can be transformed into new, exciting products offering a solution to the increasing issue of waste in the dairy industry.
‘My Relationship with Food’ : A guide to gluten free with Lisa Roukin
12 August 2016 | By Lisa Roukin
This week we have an exclusive interview with Lisa Roukin to discuss her gluten free recipe book My Relationship with Food and the benefits of gluten free alternatives.
Superfoods with Barney Mauleverer, co-founder of I Am Super
9 August 2016 | By New Food
Following on from our article last week introducing the innovative I Am Super Grains product, this week we have an exclusive interview with founder Barney Mauleverer to discuss the intricacies of the product, new deals on the horizon and the future of the brand.
Natural Colour? What does this really mean to the consumer? Part 3
9 August 2016 | By Guido de Jager
In Part 3 of his review of the global survey on colour, Guido de Jager discusses product labelling and opportunities available for industry...
Natural Colour? What does this really mean to the consumer? Part 2
2 August 2016 | By Guido de Jager
In Part 2 of his review of the global survey on colour, Guido de Jager discusses consumer preference and consumer type...
Natural Colour? What does this really mean to the consumer? Part 1
26 July 2016 | By Guido de Jager
In this three part series, Guido de Jager discusses the results of a global survey that revealed detailed insights into consumer behaviour and preferences for natural colours and flavours...
Cut your food waste by freezing and reheating leftover food
18 July 2016 | By Lisa Farland, Happy To Survive
To help combat food waste, Happy to Survive have created an infographic on reheating food. Lisa Farland discusses more about reheating food here...
Little Herds: a company sharing the joy of edible insects
11 July 2016 | By Victoria White, Digital Content Producer
Could edible insects be the answer to feeding a global population expected to hit 9 billion by 2050? New Food caught up with Robert Nathan Allen, founder of Little Herds, to find out...
Issue #3 2016 – Digital version
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
Food Safety supplement 2016
30 June 2016 | By New Food
In our Food Safety supplement: Phages and the control of bacteria in food; Biofilms - formation and control strategies for the dairy industry; Hygienic Design – how to comply with it from a food manufacturer’s perspective? And much more...
Ingredients supplement 2016
30 June 2016 | By New Food
In this Ingredients supplement: Functional lipids in beverage products; Hemp – superfood; The science of flavour; IFT 2016 show preview...
