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What’s happening in the chia market?
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
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Ingredients
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Cargill invests $35m in Europe to produce healthy, soluble fibres
The European investment aims to enable food manufacturers to create calorie-reduced products with improved nutritional profiles.
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Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
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PerkinElmer’s new paddy rice analysis technology unites image and pressure testing
PerkinElmer, Inc. has launched a rice quality testing platform that speeds sample throughput, increases accuracy and provides standardisation of results for more consistent classification.
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NFU calls for government policy to manage oilseed rape production risks
The NFU has called for the government to ensure that any new domestic agricultural policy looks to make growing oilseed rape viable for the future, after a recent survey revealed significant drops in oilseed rape yield.
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Ingredients In-Depth Focus – October 2019
Our Ingredients In-Depth Focus explores exciting new trends in the food industry, including chia protein, insect-based foods, and CBD-infused formulations.
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New Food Issue 5 2019
Issue 5 2019 of New Food is available to read online, featuring stories on Food Safety, Beverages, Ingredients; plus interviews with key people from Nespresso, Wye Valley Brewery, and much more...
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Preventing antibiotic resistance through natural remedies
New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
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New material for antibacterial food coatings obtained
The use of antibiotics as components of antibacterial films can lead to the emergence of resistant strains of bacteria, whereas chitosan compounds do not have this disadvantage.
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Gene responsible for lutein esterification in bread wheat identified
Research has been published which has significant implications for lutein esterification in bread wheat.
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Reducing red meat consumption sees health benefits, according to study
Researchers from the University of Nottingham have suggested that, instead of cutting it completely, eating less red meat can lead to positive health impacts.
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Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
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McDonald’s joins the plant revolution
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
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Report shows sugar reduction progress by food industry
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
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Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
