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Issue 3 2017
30 June 2017 | By New Food
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
27 June 2017 | By Almond Board of California
A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. In this article, the Almond Board of California investigates the factors driving the growth of this ingredient.
Webinar Review: Gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry
26 June 2017 | By New Food
Dr. Francis Beaudry, University of Montreal, demonstrates the idea that HPLC–Orbitrap can be used to detect specific peptide biomarkers in the digested gelatin, and food samples and that this method can be an effective strategy to detect gelatin adulteration.
22 June 2017 | By Sigrid Ligné | Director General | UNESDA Soft Drinks Europe
The European soft drinks industry has recently announced that it will be accelerating the speed and scale of its added-sugars reduction efforts to deliver a further 10% reduction from 2015-2020. Sigrid Ligné, Director General, UNESDA Soft Drinks Europe, discusses the number of reasons the soft drinks industry has been prompted…
Nanotechnology has been referred to as one of the most interesting topics in food science and technology. The use of food grade structures at nanoscale levels have been showing interesting features and has been proposed as a new way to not only improve safety and quality of foods, but also…
19 June 2017 | By New Food
In this in-depth focus: Huub Lelieveld discusses improving and harmonising food safety regulations; Validating food safety: the process control measures for making safe food; and an essential guide to food safety challenges in the 21st Century...
17 June 2017 | By Iqra Yasmin - PhD student at University of Agriculture Faisalabad
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
The concept of organic farming began in the early 20th century as a way to combat erosion and soil depletion,1 and was originally referred to as ‘humus farming’, with an emphasis on ‘feeding the soil’. In this article Kitty Broihier, MS, RD, LD and Allison Stowell, MS, RD, CDN, from…
16 June 2017 | By Kelly Toups - Programme Director at Oldways Whole Grains Council
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
16 June 2017 | By Roy Manuell | Junior Editor
Roy Manuell, Junior Editor of New Food, brings you a 21st Century update on developments and improvements in food safety.