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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
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Ingredients
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European honey producers feel the sting after worst harvest in decades
One of the world's largest farming interest groups calls for action from European Commission as EU honey harvests fall by up to 80 percent.
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Recall Roundup: Salmonella alerts, undeclared allergens plus more…
New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
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The secret is sulphur
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
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Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Fly larvae could be used as protein alternative
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
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McCormick responds to Queen’s University Belfast sage findings
McCormick’s VP welcomes investigation into sage fraud and celebrates its own clean results whilst reminding consumers that not all sage is equal.
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Recall roundup: several allergen alerts and recalls issued, plus more…
New Food's global roundup of food recalls includes a number of allergen recalls, as well as Salmonella and foreign matter contamination, and the presence of mould in food products.
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Free-from becomes popular choice in UK
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
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The controversial world of Canada’s corporate chefs
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
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Brewing & Beverages In-Depth Focus – October 2020
This In-Depth Focus explores how brewers are coping in the midst of a pandemic and New Food's Editor speaks with Bombay Sapphire's Master Distiller to find out more about this popular gin brand, plus more...
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Ingredients In-Depth Focus – October 2020
Our latest In-Depth Focus on Ingredients discusses why hybrid foods may be the next big sensation and how karaya gum can cater to consumers' demands.
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CBD, Cannabis & Hemp Supplement – October 2020
This supplement on CBD, Cannabis & Hemp explores the importance of good data when it comes to reliable cannabis testing, cooking with cannabis and why gin and CBD complement each other, plus more...
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Featured article: Un-Pea-lievable
How innovative analytical technologies are helping to drive innovation in the pulse- and pea-based ingredients market.
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
