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When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
From fake booze to adulterated tuna; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is working with partners worldwide in the fight against food crime.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
There is debate over whether CBD oils offer health benefits, which can be attributed to its rising popularity. But the assessment of CBD oils is a complex task, particularly due to the potential for oils to contain undeclared traces of delta-9-tetrahydrocannabinol. Six experts from the University of Chemistry and Technology,…
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
Nestlé research scientist, Benjamin Diep, is a technical reviewer for MicroVal. Here, he explains why the organisation is an innovative and essential partner in food safety.
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
A growing population, increased demand and climate change have presented the dairy market with a series of challenges. Rather than remain stuck in their ways, farmers are having to acclimatise and adopt new methods to become more efficient and environmentally friendly. Bethan Grylls explores.
