Food safety testing with probiotics
This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
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Articles
Making raw chocolate mainstream
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
Decoding the natural product demand puzzle
Data shows there’s growing consumer demand for natural foods, but despite many attempts to clarify what 'natural' means, to consumers and to the industry, there's still much confusion. Applied Futurist Tom Cheesewright explores what consumers are actually looking for when it comes natural and how ingredients like almonds can help…
Comprehensive food sample analysis
This application note shows how the distribution of various chemical compounds in food products could be successfully visualised along with surface topography information, leading to a more comprehensive understanding of the product and the production process.
The path to food safety and transparency
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
Mineral oil in food: how can we determine MOSH and MOAH?
Shimadzu explain how it can provide a fully automated testing solution for the determination of mineral oils in food and food packaging.
A new chapter for cocoa: Nestlé’s Income Accelerator Programme
Exploring cocoa supply chain sustainability, Simone Kleinau from Nestlé Deutschland took to the stage at Food Ingredients Europe to share how the company’s Income Accelerator Programme supports cocoa farmers and their families.
Jeremy and the food system: The Autumn Statement’s impact on F&B
Clive Black explains what tax breaks, bussiness rate hikes and potentially inflationary measures in announced in the recent Autumn Statement mean for the food and beverage industry.
Understanding the presence of chlorate and perchlorate in food: potential risks, regulatory measures and analytical challenges
Presenting ongoing investigations into the risks and analysis of chlorate and perchlorate in the food industry.
Food allergen reference materials and what they mean for industry
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
Application Notes – Issue 4 2023
Welcome to New Food's Issue 4 2023 Application Notes supplement!
Ingredients – Feel-good chocolate
Discover the latest ingredients innovations with our in-depth focus, featuring advancements in the world of chocolate.
Plant-based burger 1-1 Steak & ale pie
In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
Safety of microbial food cultures: an update
François Bourdichon examines microbial food culture safety and provides a critical update on fermentation and its potential risks and benefits in food products.
Food Safety – Digital traceability and fermentation safety
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
