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Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
2 December 2016 | By PCE Instruments
Temperature measurements in the food sector are important for health and safety but also for food quality and shelf life...
2 December 2016 | By New Food
According to a recent study, Campylobacter is considerably more common in Finnish poultry meat towards the end of summer than at any other time of the year...
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
25 November 2016 | By Elsevier
From Britain to Mexico, countries are considering sugar taxes to reduce consumption and curb the global obesity epidemic. Indian researchers might have found a use for sugarcane waste...
24 November 2016 | By New Food
Green pastures dotted with dairy cows are familiar sights for most New Zealanders, but are less common in other parts of the world...
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.
18 November 2016 | By Henry Alzamora
Henry Alzamora, CEO at Awesomedia, provides an insight into augmented reality and current trends in the packaging of Fast-moving consumer goods (FMCGs)...
15 November 2016 | By New Food
FSS issues a revised statement for local authorities updating that of 15 September 2016 in relation to cheese products produced by Errington Cheese Ltd...
9 November 2016 | By Elsevier
Television cooking shows are an important resource for home cooks, but if these shows fail to model recommended food safety measures...
8 November 2016 | By Greg Jones, Senior Research Officer, Microbiology, Campden BRI
Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look...
8 November 2016 | By NSF International
TraQtion has been developed by NSF International, taking best practice from over 70 years of product safety and quality experience, to provide companies with full visibility of their product, supplier and process information...
4 November 2016 | By New Food
The global nano enabled packaging market for food and beverages industry was worth USD 6.5 billion in 2013 and is expected to grow at a CAGR of 12.7% during 2014 to 2020...
