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30 June 2016 | By New Food
In our Food Safety supplement: Phages and the control of bacteria in food; Biofilms - formation and control strategies for the dairy industry; Hygienic Design – how to comply with it from a food manufacturer’s perspective? And much more...
Sodium determination is becoming ever more important for the food industry. Conventional sodium testing methods demand complicated sample preparation, complex instrumental setup, as well as knowledge and experience in analytical techniques. METTLER TOLEDO presents a new analytical method dedicated to the simplified, yet highly accurate determination of sodium...
28 June 2016 | By Barbara Mason, Partnership Manager, Food Advanced Training Partnership
In this blog piece, Barbara Mason of the Food Advanced Training Partnership discusses the sugar vs sweetener debate...
27 June 2016 | By Victoria White, Digital Content Producer
The Fruit and Vegetable Pledge is designed to cultivate strong and longstanding relationships between retailers, intermediaries and growers...
24 June 2016 | By Victoria White, Digital Content Producer
Dairy UK, the Food and Drink Federation and the Scottish Food and Drink Federation have reacted to the news that Britain has voted to leave the EU...
24 June 2016 | By Victoria White, Digital Content Producer
Researchers are using an old technology that uses natural bacteria predators, called bacteriophages to reduce salmonella bacteria in meat products...
24 June 2016 | By Bjorn Thumas, Director of Business Development at TOMRA Sorting Food
According to the World Health Organization (WHO), an estimated 600 million people – almost 10 per cent of the global population – fall ill after eating contaminated food...
24 June 2016 | By Victoria White, Digital Content Producer
In releasing a statement, the EFSA has taken a first step towards a future assessment of the potential risks of microplastics and nanoplastics in food...
23 June 2016 | By Victoria White, Digital Content Producer
The cucumbers are priced at 35p per 100g and will form part of the Perfectly Imperfect range, which so far includes parsnips, potatoes and strawberries...
22 June 2016 | By Victoria White, Digital Content Producer
The Food Allergy Science Initiative will help answer key scientific questions surrounding food allergies, the causes of which remain little-understood...
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Brian Lipinski to find out more about the FLW Standard and the growing issue of food loss and waste...
22 June 2016 | By Victoria White, Digital Content Producer
New Food caught up with Gavin Edley, Managing Director of Love Health Hate Waste, a business that buys and sells Best Before Date expired health foods...
20 June 2016 | By Stephanie Anthony, New Food Editor
With only days to go until Britain holds a referendum on its EU membership, we can't help but wonder how you feel...
20 June 2016 | By Victoria White, Digital Content Producer
A £350,000 storage expansion has taken JDM Food Group’s investment in its Bicker factory past the £4 million mark over the last 24 months...
20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland
Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…
