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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...
22 February 2016 | By New Food
In this Food Grade Lubricants supplement: EHEDG guideline provides keys to a well-oiled operation; Change and habits; Industry Roundtable...
22 February 2016 | By New Food
Articles in this Food Analysis supplement: Next Generation Sequencing in the food industry; Food fraud and developments in rapid detection; Analytical governance in the food industry.
22 February 2016 | By Emma Woods, Technical Manager, Phoenix Speciality Oils
The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.
22 February 2016 | By Jeff Arnett, Master Distiller, Jack Daniel’s
The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this…
22 February 2016 | By Rosie Long, Nutrition Graduate, Nestlé UK
It has been recognised by health experts, that the first 1000 days – from conception to a child’s second birthday – is a critical window of opportunity to influence the future health outcomes1 . This critical period is the most influential time in a young child’s life, their behaviours and…
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.
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…
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.
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…
