We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.
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Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.
30 June 2017 | By New Food
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
The European Commission launches a new EU action plan to tackle antimicrobial resistance (AMR) – a growing threat that is responsible for 25,000 deaths in the EU every year.
29 June 2017 | By Mischka Wolfert
In light of the dramatic changes in consumer demands, Mischka Wolfert examines the role of emerging technologies in improving frozen food warehouse efficiency.
A Plastic Planet, a grassroots UK-based organisation with a single aim – a Plastic Free Aisle in supermarkets - offers an insight into the necessity of sustainable packaging to fight food waste and pollution.
27 June 2017 | By Almond Board of California
A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. In this article, the Almond Board of California investigates the factors driving the growth of this ingredient.
Webinar Review: Gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry
26 June 2017 | By New Food
Dr. Francis Beaudry, University of Montreal, demonstrates the idea that HPLC–Orbitrap can be used to detect specific peptide biomarkers in the digested gelatin, and food samples and that this method can be an effective strategy to detect gelatin adulteration.
Professor Baukje de Roos from the University of Aberdeen, speaks exclusively to New Food’s Roy Manuell at Vitafoods 2017 in Geneva.
22 June 2017 | By Sigrid Ligné | Director General | UNESDA Soft Drinks Europe
The European soft drinks industry has recently announced that it will be accelerating the speed and scale of its added-sugars reduction efforts to deliver a further 10% reduction from 2015-2020. Sigrid Ligné, Director General, UNESDA Soft Drinks Europe, discusses the number of reasons the soft drinks industry has been prompted…
Nanotechnology has been referred to as one of the most interesting topics in food science and technology. The use of food grade structures at nanoscale levels have been showing interesting features and has been proposed as a new way to not only improve safety and quality of foods, but also…