A wholesome approach to snacking
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
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Articles
Everything you needed to know about CBD
Following an engaging discussion between three CBD experts brought to you by New Food , we revisit the trio as they answer some of the unanswered questions posed during the session.
Improving your analytics for beverage analysis with ion chromatography
New Food recently hosted a webinar in association with Metrohm, which discussed the benefits of ion chromatography for beverage analysis with a special focus on automated inline sample preparation techniques.
What can sensitivity give you other than lower LOQs in food and cannabis testing?
Following an insightful live webinar on the benefits of a highly sensitive mass spectrometer, Robert Di Lorenzo takes the opportunity to answer several audience questions…
Excellence in supply chain management
New Food recently hosted a webinar in association with Aptean that addressed excellence in supply chain management for food and beverage businesses. During the session, Jack Payne shared insights with participants – some of which are highlighted here.
Palm oil – an edible oil case study in quality, safety and process monitoring
Experts from Analytik Jena recently discussed techniques for edible oil analysis by means of elemental analysis, atomic spectrometry and UV/Vis spectroscopy. Here are the webinar highlights…
Are the new HFSS bans unfair?
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
Technology innovation to help end chick culling
An effective combination of innovative technology could be the solution to a global issue in ethical food production – chick culling.
Top of the flavour charts
Want a taste of what’s trending? New Food’s Editor interviews Kerry Taste & Nutrition’s Christina Matrozou to find out about the current and emerging flavour trends of 2021.
Should you fry with olive oil or expose it to very high temperatures?
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
Football’s secret weapon: Robson-Kanu talks food as medicine
Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
High-speed analysis of bitter flavours in beer
This article addresses simultaneous HPLC analysis of iso-α-acids, α-acids and humulinones in the brewing process.
Ruby chocolate: it’s about more than colour
With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
Lessons must be learned from FSA’s failed Russell Hume investigation
Professor Chris Elliott urges government to give the NFCU more authority when it comes to investigating cases of food crime and argues that the unit could have prevented the Russell Hume case from collapsing.
Featured Partnership: Challenges in meat pathogen detection – improving your food safety plan
To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
