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26 April 2016 | By Paul Featherstone, Group Director, SugaRich
It is estimated that grocery waste at the manufacturing and retail levels amounts to 6.5 million tonnes (Mt.) annually. Food manufacturers are taking steps to reduce this waste and linear resource use (produce – use – throw) is becoming passé. Now the concept of the circular economy is gaining momentum,…
26 April 2016 | By Katie Pand, Senior Herbal Advisor, Pukka Herbs
Turmeric is making waves at the moment and is fast becoming the remedy of choice for inflammation, pain relief, digestive disorders and much more...
25 April 2016 | By MOMA
As gluten free diets gain popularity, MOMA asks if food manufacturers should invest more in gluten free products...
21 April 2016 | By Innova Market Insights
It is five years since Innova Market Insights identified interest in clean label options as one of its Top Trends and despite concerns over its definition, the growth in products marketed on a clean label platform has continued relatively unabated...
18 April 2016 | By New Food
Straight off the production line, today New Food were sent a sample of new Lucozade Zero.
15 April 2016 | By Stephanie Anthony, Editor, New Food
Held in Prague over 6-7th April, New Food was proud to be a media partner to this important event; the 3rd meeting of the FoodIntegrity project.
14 April 2016 | By Monica Jacobsonn, Content Manager at Happy To Survive
Here Monica Jacobsonn, lifestyle blogger and Content Manager at Happy To Survive, discusses the challenge food waste poses to households and manufacturers...
11 April 2016 | By Albert Clamark
Here, Albert Clamark discusses the growing popularity of rare burgers and the steps businesses need to consider when serving them...
Why throw away the packaging? Let’s eat it! Food packaging development has undergone a research renaissance. Edible films and coatings that are directly consumed with the food are now in the service of modern food preservation systems, as a result of the lifestyle changes of consumers. The imagined scenario involves,…
1 April 2016 | By Nicole Gallace, FoodGrads
Recruitment is an area that poses some major challenges to the food industry. In this article, Nicole Gallace discusses these challenges and the opportunities available in the food industry...
30 March 2016 | By Silvia Peleteiro, Leatherhead Food Research
In this article, Silvia Peleteiro guides you through a set of methodologies called temporal methods which measures the sensory profile of a product as it changes over time...
8 March 2016 | By Simon Billings, Principal Sustainability Advisor, Forum for the Future
How are we going to feed 9 billion people enough protein by 2040, in a way that is healthy, affordable and good for the environment? In this blog piece, Simon Billings calls on industry to join The Protein Challenge 2040 to transform the future of protein...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
29 February 2016 | By Paul Needham, Managing Director, Wastecycle
Here, Paul Needham, Managing Director for Wastecycle, discusses how food manufacturers and retailers can combat food waste by better managing the waste being produced...
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
