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The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
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Ingredients
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Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
whitepaper
Application note: Mettler-Toledo automates 360-degree label inspection
Find out how German food manufacturer Jürgen Langbein has automated 360-degree label inspection to efficiently reject incorrectly labelled jars
whitepaper
Application note: PFAS in meat, fish, and egg by automated SPE-LC-MS/MS
PFAS determined in QuEChERS extracts of meat, fish, and egg by automated WAX-SPE cleanup coupled to LC-MS/MS with LOQs ranging from 0.01 to 0.05 μg/kg
article
It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
whitepaper
Application note: Sensory directed flavour analysis of Pea-Based Tuna
Adding olfactory detection of sensory-active compounds to GC-MS analysis provides crucial information when replicating flavours in plant-based foods
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Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
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New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
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Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
podcast
VODCAST special, episode 32 – How FT-NIR can help ingredients quality
In this special episode of Food to Go, the New Food team interview Dr Cassandre Juzaitis-Boelter, Sales Applications Specialist for Bruker Scientific about the perks of FT-NIR in ensuring food and drink quality.
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Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
whitepaper
How metal detection protects productivity and your brand
Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’
news
Food business operator fined for allergy breach
A UK food business operator has been fined for serving a dish containing nuts to a customer with a peanut allergy.
news
Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
