Disruption as the new normal?
Marcel Koks, Industry and Solution Strategy Director for Food and Beverage at Infor, looks at how food manufacturers can use technology to boost supply chain resilience in the face of ongoing disruption.
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Articles
The psychological impact of allergies
During Allergy Awareness Week, New Food explores the findings of the UK’s biggest study into the perceptions on allergies, which has uncovered the hidden mental health and psychological effects of having - or caring for someone - with an allergy.
Recipe boxes – 10 years on
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
Mass sequencing for rapid identification of ingredients in processed foods
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
Food security in a crisis
Tim Newthorpe of The Vegan Society analyses how the war in Ukraine is impacting the supply of global commodities that Europe relies on to maintain current levels of production.
Changing how we farm cocoa
Julia Ocampo, Director of Sustainability at Luker Chocolate, looks at how we can make a positive environmental impact with cocoa farming.
Measuring the product experience
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.
Contaminants in infant formula
Jaclyn Bowen discusses some of the most common ways contaminants can – and have – made their way into baby milk.
Looking where it matters
François Bourdichon discusses the importance of process sampling in tracking deviations in microbial monitoring, and where and how one can implement meaningful preventative actions.
The latest buzz in honey testing
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
Saving human lives
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
How important is colour management in food and drink?
New Food finds out how food producer anona ensures colour consistency in its products and why measuring and managing colour is so crucial for food and beverages.
Quality control needs to move beyond the standard
New Food interviews Adam Zakaria, Quality Manager at Fuller’s Brewery, on how consumer expectations have evolved when it comes to consistency, and why microbiology and the right equipment are key to the perfect brew.
HelloFresh on the recipe for success
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
