List view / Grid view
With Veganuary in full swing, and a record two million people pledged to take part, restaurants around the world are joining in on the vegan movement with plenty of new launches, but is it too good to be true?
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
Here, Fabien Robert highlights the importance of key foreign material management principles and introduces fast and effective tools to support root cause investigation.
The FDA’s new tool will allow users to interact with the findings of the wide-ranging survey, which produced some interesting results.
John Carter looks at what has changed since the Covid-19 pandemic and what has stayed the same.
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
Human milk-based fortifiers in hospital NICUs are revolutionary, but are they all the same? Dr Melinda Elliott elucidates the issues.
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
A recent study and petition by the Center for Science in the Public Interest (CSPI) has raised new questions about the safety of imported poppy seeds.
New research from Ohio State University claims that saccharin does not cause diabetes, allaying fears that the sweetener may be doing more harm than good.
In a recent webinar, Thermo Fisher Scientific summarised the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program and introduced its new SARS-CoV-2 PCR test workflow.
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
The Center for Food Safety’s Jaydee Hanson explains how he came to be Policy Director, and recounts some of the NGO’s past battles and its next focus.
