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.
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Issue 2 2022
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
New Food finds out how food producer anona ensures colour consistency in its products and why measuring and managing colour is so crucial for food and beverages.
In this month's Food Safety In-depth Focus, New Food gathers expert opinion on the importance of veterinary vaccinations, ways in which you can detect fraud and adulteration, and how one may improve their microbial management.
April 2022's Ingredients In-depth Focus explores the most common ways contaminants are finding their way into baby milk, a look into the humanisation pet food trend, and one expert's insights into the trials and tribulations of being of UK CBD business.