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Articles

Food adulteration detection and measurement with NIR hyperspectral imaging
Food adulteration detection and measurement with NIR hyperspectral imaging

Food adulteration detection and measurement with NIR hyperspectral imaging

22 February 2016 | By Marena Manley, Professor, Stellenbosch University / Federico Marini, University Researcher, University of Rome ‘La Sapienza’

Food adulteration, e.g. adulteration of spices, can be incidental or intentional. Incidental adulteration occurs when foreign substances are added to a food due to ignorance, negligence or using inadequate facilities. Intentional adulteration, also referred to as economic adulteration, entails the deliberate addition of inferior materials to a food to improve…

Blaming drinks is the soft option

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...

Food Safety: a shared responsibility for Campylobacter

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...

Sorting the Beef from the Bull

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...

Is sugar the new fat?

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...

New Food’s top 10 stories from 2015

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...

Viruses – An increasing hazard in meats?

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...

Fi Europe 2015
Fi Europe 2015

Food ingredients Europe (FiE 2015) review

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...

Issue-6-2015
Issue-6-2015

Issue #6 2015 – Digital edition

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...

App Notes supplement 2015
App Notes supplement 2015

Application Notes supplement 2015

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...

Dairy Processing supplement 2015
Dairy Processing supplement 2015

Dairy Processing supplement 2015

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

Confectionery supplement
Confectionery supplement

Confectionery supplement 2015

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...