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Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations, sustainable clean label products. Three experts from Cargill discuss how to manage these natural alternatives...
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Food Safety In-depth Focus – April 2021
Our latest Food Safety In-depth Focus discusses olive oil and quality management systems...
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Food waste lowering bakery employees’ morale claims new report
A report by Too Good To Go claims health and safety guidelines, as well as seasonal demand are two of the biggest reasons for throwing away goods in the bakery sector.
podcast
Episode Fourteen: The scary truth about our soil
The New Food editorial team interview two experts on the importance of good quality soil.
news
Leader needed for Canada’s National Microbiology Laboratory
The new appointment will help cement the relationship between public health authorities and academia, one which is crucial in maintaining high food safety standards in Canada.
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Food Integrity: A message from the Chair
Professor Chris Elliott explains why the industry should join together on 19-23 April for the virtual conference.
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How to create creamier vegan ice cream
New production methods show great promise that the taste and texture of vegan ice cream can be further improved.
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Creating healthy snacks and a healthier planet
This International Women’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
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Food Safety In-depth Focus – February 2021
Our latest Food Safety In-depth Focus discusses seaweed analysis and rice fraud.
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New Food Issue 1 2021
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
