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26 April 2016 | By Torsten Pöppelbaum, Scientific Expert, NSF
The last 50 years have seen a marked increase in consumer awareness and concern about the quality and safety of food, including the effects of pesticides used in crop production and home gardens. Fortunately, analytical test methods have also progressed. Analysis has advanced from needing several days to semi-quantitatively measure…
26 April 2016 | By Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)
Freezing is an important means for food preservation as, with this technology, long term storage of high quality foods is possible. To achieve high food quality the freezing rate is an important parameter, determining ice crystal size and shape and also the mechanical stresses imparted to the food. For foods…
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
26 April 2016 | By Stephanie Anthony, Commissioning Editor, New Food
Contamination can be a huge issue for food and beverage manufacturers, making foreign body detection systems extremely important – to save face and maintain customers’ trust. This year alone large companies such as Nestlé and Mars have had recalls after products were found to be/ potentially contaminated with glass pieces…
26 April 2016 | By Idoia Olabarrieta, Senior Researcher, Food Research Division, AZTI-Tecnalia / Izaskun Pérez, Senior Researcher, Food Research Division, AZTI-Tecnalia / Raquel Rodríguez, Food Researcher, Food Research Division, AZTI-Tecnalia / Jaime Zufía, Head of the Efficiency and Sustainability Department, AZTI
PICKNPACK1 is a large collaborative project granted by the EU within the 7th Frame programme, with the aim of boosting the development and implementation of innovative automatic systems in food industry. In order to find strategic approaches for facilitating greater deployment of new flexible and autonomous robots, sensors and packaging…
26 April 2016 | By New Food
Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House…
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,…
