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Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
The Center for Food Safety’s Jaydee Hanson explains how he came to be Policy Director, and recounts some of the NGO’s past battles and its next focus.
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
A look at SGS’s Competence Centre for Molecular Biology in Lisbon.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
With Brexit on the horizon, Professor Chris Elliott questions the resilience of the UK’s food supply.
Following the launch of its blockchain secured beer, Downstream business owner, Shane McCarthy, discusses traceability and honesty with New Food.
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
Guillaume Chesneau, Managing Director of Nespresso UK & ROI, explains how technology can unlock transparency in the coffee supply chain.
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
Bee expert, Dr Peter Awram, outlines the benefits of magnetic resonance testing in the fight against honey fraud.
