List view / Grid view
Research has identified that the ‘corn belt’ region in the US will likely experience increased problems with aflatoxins in the near future, calling for remedial measures to head off the problem.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
Kellogg's is challenging the UK Government over upcoming HFSS regulations which would limit where some of its most popular cereals can be displayed in shops - and it's all to do with added milk...
Further restrictions on UK shoppers are in place after Tesco was reported to be the third supermarket to limit sales of cooking oil.
Tim Newthorpe of The Vegan Society analyses how the war in Ukraine is impacting the supply of global commodities that Europe relies on to maintain current levels of production.
The food industry is bracing itself for supply chain disruptions in the wheat and sunflower oil sectors as the war in Ukraine continues.
Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
Nestlé says it’s reducing the amount of packing used in its cereals in the UK in a bid to achieve zero greenhouse gas emissions by 2050.
