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FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
Nestlé research scientist, Benjamin Diep, is a technical reviewer for MicroVal. Here, he explains why the organisation is an innovative and essential partner in food safety.
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
A growing population, increased demand and climate change have presented the dairy market with a series of challenges. Rather than remain stuck in their ways, farmers are having to acclimatise and adopt new methods to become more efficient and environmentally friendly. Bethan Grylls explores.
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
In our latest Bakery In-Depth Focus, New Food gets a case of 'bread bugs'.
The number of individuals infected with the Novel Coronavirus (COVID-19) continues to climb on a daily basis as does the number of deaths associated with it. Many of TAG's clients have asked what should be done to prepare for a growing number of cases in the United States.
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
Our latest In-Depth Focus on Food Safety explores supply chain management, industry challenges, key trends, and the exploitation of the honey and olive oil industries.
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
Jaclyn Bowen takes a look at how the concern of heavy metals in food is sometimes undermined by the argument that they are naturally occurring, and speaks with the CEO of Ellipse Analytics to find out his views.
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
In any form of food, dairy or beverage operations, one of the key microbiological controls is the correct and thorough application of cleaning and disinfection regimes, states Peter Littleton, Vice-Chair and Training Services Director of the Society of Food Hygiene and Technology (SOFHT).
The food and beverage industry is driven by consumer demand and popular trends, and the health and wellness trend is more prevalent than ever. James Clifton, Chief Executive of the MISSION Group, takes a look at how brands and food businesses have looked to rebrand alongside.
