Feature Partnership: How efficient titration technology helped put us on top
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
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Product Launch: CRC ECO Complex Blue
Modern manufacturing equipment requires modern cleaning solutions! CRC outlines the benefits of its ECO Complex Blue tool.
Feature Partnership: Getting it right – the global allergy maze
Jürgen Schlösser takes a close look at the IFS Food Standard and considers how pending guidance around allergen safety management will offer further clarity to producers and safer food for those with allergies.
Application Note Supplement – July 2021
Welcome to New Food's July 2021 Application Notes supplement.
Food Safety In-depth Focus – July 2021
Our Food Safety In-depth Focus looks at the past, present and future of food auditing and ways one can improve routine microbiology lab management.
Food for Thought: All you need to know about food-grade lubricants
In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
FSA serves up COVID-19 consumer insights report
Helen Heard, Senior Social Science Research Officer, shares insight on the consumer impact of the pandemic as the monthly COVID-19 Consumer Tracker completes its 12th wave.
Reduce the risk of cross-contamination
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
The future of food auditing
Two experts look at how the path of auditing has changed – from initial intentions, to the current situation and what the future likely holds…
Food for Thought: Filtration frustration? We have the answer
In an interview with two experts from Sartorius, New Food finds out more about the membrane filtration method and how daily challenges can be overcome.
I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
Competency shouldn’t be taken for granted
Marko Dragan from PharmaHemp emphasises the importance of precise quantification of cannabinoids in hemp-derived products, and why you need a high-spec laboratory to achieve valid and trustworthy results.
Timely intervention
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
New Food Issue 3 2021
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
