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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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Beverages
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Meet the new kid on the canned wine block
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
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Ensuring the authenticity of wine: the role of NMR
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
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PepsiCo commits to 100 percent recycled plastic for its bottles in Europe
The soft drinks giant says that this drive towards recycled plastic will save an estimated 70,000 tonnes of virgin, fossil-fuel based plastic every year.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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Oat drink gets on Britain’s milk floats
Oato says its oat drink will be delivered before 7am around the UK in reusable glass bottles to prevent excess waste.
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CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
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Application note: A protocol for the use of Nalgene Analytical Filter Funnels and Cellulose Nitrate Membranes in recovery of microorganisms during environmental and/or quality testing
Filtration is a common practice in water quality and/or food and beverage testing. The critical considerations when establishing a filtration protocol are flow rate of the liquid tested and microbial recovery rate.
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Soft drinks industry hits back at aspartame claims
New Food hears from the British Soft Drinks Association's Director General, Gavin Partington, as he defends the use of aspartame following criticism from two food safety experts last week.
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Application note: Measuring pH in wine and juice
The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
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As obesity levels remain steady, soft drinks industry points finger elsewhere
After successfully reducing sugar content in drinks, UNESDA, which represents the soft drinks industry in Europe, says that a more holistic approach to solving the obesity crisis is needed.
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Transparency in alcohol-free drinks market is needed
An alcohol-free drinks brand shares its concerns over UK's plans to raise ABV limit for low alcohol and alcohol-free beverages, suggesting it will be damaging for the sector.
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COVID-19 could be an ingredient for change for food processing industry
The impact of COVID-19 is shining a spotlight on the health and safety of employees in the food industry. According to Anna Overton from S&P Global Ratings, as stakeholders place increasing importance on such social factors, this could induce lasting change to how companies in the sector approach their workers’…
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Guinness recalls alcohol free stout just weeks after launch
The St James' Gate Brewery has told customers not to consume its new alcohol free stout amidst fears of a microbiological contamination during production.
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From scrum to yum: An interview with Charlie Simpson-Daniel on his move into food
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
