From scrum to yum: An interview with Charlie Simpson-Daniel on his move into food
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
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Articles
How contaminated oils are cleaned and upgraded
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.
No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
Out of the (black) box thinking
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.
An interview with the Center for Food Safety
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.
Food loss and waste is more than a consumer issue, it’s an industry problem
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.
Advances in food testing
A look at SGS’s Competence Centre for Molecular Biology in Lisbon.
The Radiokitchen: understanding chemical reactions during food processing
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.
As the clock ticks past the 11th hour, how secure is the UK food supply?
With Brexit on the horizon, Professor Chris Elliott questions the resilience of the UK’s food supply.
Traceable beer
Following the launch of its blockchain secured beer, Downstream business owner, Shane McCarthy, discusses traceability and honesty with New Food.
The secret is sulphur
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
Opening doors
Guillaume Chesneau, Managing Director of Nespresso UK & ROI, explains how technology can unlock transparency in the coffee supply chain.
Bombay Sapphire is leading the pack in gin innovation
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.
An interview with a Master Sommelier
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.
Something’s brewing
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.
