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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.
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
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.
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
New Food is joined by Allergy Action, the Anaphylaxis Campaign, and Coeliac UK in its latest podcast.
Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
Mile High Labs announced the submission of a novel food application for its CBD isolate ingredient and CBD-based finished products
As the number of cases of coronavirus accelerates in the UK and panic-buying continues, research has revealed a new appreciation among consumers, with 75 percent of shoppers believing it is vital we build strong local food networks.
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
CFS’s lawsuit asserts that FDA used the wrong legal standard when it reviewed and approved GE heme to be used in raw Impossible Burgers sold in supermarkets.
This webinar introduces the audience to the cannabis and CBD industry and the analytical challenges of testing edible samples.
With bull fertility to blame for a significant portion of reproductive failures in cow-calf operations, UoI researchers have explored whether distiller grain in cattle feedlot diets is safe for bull development and fertility.
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
The researchers have proposed repurposing discarded dough to feed the very microorganisms needed to kick start fermentation in food industries like bakeries, dairy and wine-making.
