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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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Product Development
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Video: Supporting and innovating from enzyme discovery to large scale commercial production
Watch Biocatalysts video to learn more about how their flexible approaches to enzyme development can help to suit your needs.
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Bombay Sapphire is leading the pack in gin innovation
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
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Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
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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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Food For Thought: Improving your beverage quality control process
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
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Food For Thought: Never underestimate sample preparation
In an interview with New Food’s Editor, Wallace Harvey from Sartorius explains the importance of sample preparation in cannabis testing and the work it is doing to help develop standardisation across the board.
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How food and beverage manufacturers can digitalise to drive agility and product quality
Cheryl Armand looks at how businesses can best make the move to digital and achieve enhanced operational agility while keeping a strong focus on maintaining optimum food quality standards.
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Robotics for primary food handling tasks
For many decades we have witnessed the increasing use of robots for end of line palletising tasks and, more recently, their successful roll out for secondary packaging operations. In this article, we explore whether the ‘Holy Grail’ for robotics in the food sector - namely, their use for primary food…
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Featured article: The key to making great beer
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
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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...
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How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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Application note: In-time derivatization-GC/MS of Sugars, Amino acids and Organic Acids
Automated in-time derivatization reduces post derivatization degradation for improved GC/MS analysis of sugars, organic acids and amino acids.
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The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
