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Episode Ten: Emerging hazards of the food industry
Listen to our latest episode, where New Food's Bethan Grylls learns how the ingredients supplier and food testing lab are operating during these uncertain times.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
news
Prunes viable ingredient in meat-plant blends, highlights California Prune Board
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
news
GFI partners with AAK to accelerate Indian plant-based market
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
article
Webinar Highlights: Introduction to instrumental food texture analysis
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
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Beta-alanine and the importance of quality
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
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Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
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TAG revises its 2020 food industry predictions in light of COVID-19
Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.
article
Leveraging R&D to perfect plant-based
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
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How is COVID-19 impacting the agri-food industry?
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
news
MasoSine Certa pumps match consumer appetite for superfoods
As anyone who has been tracking the shopping habits of millennials will reveal, avocados are now among the most popular superfoods.
whitepaper
Application Note: Determination of stevioside and rebaudioside A in stevia leaves, beverages and food additives using HPTLC-MS
High Performance Thin Layer Chromatography coupled with Mass Spectrometry (HPTLC–MS) is a very useful analytical technique where samples can often be analysed with a minimum of sample preparation.
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Ingredients In-Depth Focus – April 2020
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
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The benefits of Pulse Electric Fields
From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.