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17 February 2016 | By Justine Fosh, Chief Executive, National Skills Academy for Food & Drink
Justine Fosh explains how NSAFD helped Britvic find a solution to standardise and manage compliance training across its sites...
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...
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...
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...
11 February 2016 | By Victoria White, New Food
In a poll, we asked if you agree with a tax on high sugar food and drink. The results are now in...
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...
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...
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...
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...
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
9 December 2015 | By New Food
Our new supplement features Application Notes from SHIMADZU, Biolan Microbiosensores, Anton Paar, BÜCHI Labortechnik AG, Bruker BioSpin and Novasina AG...
9 December 2015 | By New Food
Articles in this dairy processing supplement: SUSMILK; Re-design of the dairy industry for sustainable milk processing, Native whey proteins – production and application, Sterility testing of UHT milk
9 December 2015 | By New Food
Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...
Doug Baldwin, Vice President, Food and Industrial Products at Wenger Manufacturing Inc. discusses new trends in extruded snacks...
9 December 2015 | By René Crevel, Unilever Safety & Environmental Assurance Centre, Bedford, UK
Managing allergens in a manner that minimises the risk to allergic consumers while maximising their choices, as well as ensuring the overall sustainability of food production processes remains the subject of considerable work. The last three years have witnessed developments in areas as diverse as regulation, hazard characterisation and risk…
