Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?
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As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
Following the success of Food Integrity 2021, Professor Chris Elliott reflects on some of the key takeaways, with particular focus on food fraud.
In a keynote speech as part of Food Integrity, Chief Executive of the Food Standards Agency Emily Miles explains why transparency is such a crucial part of food regulation, and issues some stark reminders of what can happen when transparency is eroded.
Consumers are willing to pay more for genuinely sustainable food brands, explains Lindsay Parry from Nepa UK, as she shares important consumer insights…
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
Marcel Koks offers his forecast into the future of food and drink and how technology, such as data driven decisions, will influence the sector in the coming years.