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Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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Fats & oils
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Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
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The latest news and stories around food safety
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
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Benchtop NMR analysis and the future
Kevin Nott from Oxford Instruments and Tim Lumb from ALS Global shared their expertise on the current and future use of time domain (TD) NMR and benchtop NMR spectroscopy for measuring food composition and authenticity.
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Sustainable palm oil
Gary Lewis, Head of Oils and Fats at KTC Edibles and president of The National Edible Oil Distributor's Association, looks at palm oil, the issues surrounding sustainability, and what food companies can do to make the right purchasing decisions.
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Palm oil – an edible oil case study in quality, safety and process monitoring
Experts from Analytik Jena recently discussed techniques for edible oil analysis by means of elemental analysis, atomic spectrometry and UV/Vis spectroscopy. Here are the webinar highlights…
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Are the new HFSS bans unfair?
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
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Should you fry with olive oil or expose it to very high temperatures?
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
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Enhancing olives for highest taste and nutritional benefit
The fruits of one of the world’s oldest known cultivated trees, olives have long been revered for both their strong unique taste and health benefits. New research from China has now paved the way for enhancement of these qualities to satisfy their high demand.
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Why plant-based doesn’t necessarily mean healthy
David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
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Surely lubrication is easy; does it really require training?
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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How will UK Government’s new health Bill impact the food sector and consumer?
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
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Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
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Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
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Need for speed: testing edible oils and fats with FT-NIR spectroscopy
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
