List view / Grid view

Issue 3 2019



Food For Thought Interview: ABPA

26 June 2019 | By

Over the years, Brazil's chicken meat industry has grown to become the world's leading exporter. It is also the world's second largest poultry producer. Some 160 countries across 5 continents look to Brazil for their poultry supplies, chicken meat in particular.


Application Notes – June 2019

24 June 2019 | By

Food and drink is fundamental to each and every person's wellbeing and at New Food it is our responsibility to keep our readers up to date with the latest developments, research and analysis from across the sector. 


Processing – In-Depth Focus 2019

21 June 2019 | By

Our Processing In-Depth Focus features Dan Staackmann, Founder & President of Upton's Naturals, explaining his passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.


Dairy – In-Depth Focus 2019

20 June 2019 | By

Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.


Food Safety – In-Depth Focus 2019

19 June 2019 | By

Our Food Safety In-Depth Focus includes scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examining the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.


New Food Issue 3 2019

17 June 2019 | By

Issue 3 2019 of New Food is available to read online, featuring stories on Blockchain Technology, Food Safety and an in-depth interview with Ricardo Santin, Executive Director of ABPA.


Exploring alternative techniques for reducing sugar content in dairy products

17 June 2019 | By

According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.


Rosy past, present and future

16 June 2019 | By

Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.