FDA releases statement on recent analysis of PFAS in food
12 June 2019 | By New Food Magazine
The FDA has been working to develop new methods to quantify certain per- and polyfluoroalkyl substances (PFAS) in foods.
List view / Grid view
Food & Drink
New highs are on the horizon with drinkable and edible cannabis
12 June 2019 | By Transparency Market Research
The legalised cannabis market has seen a lot of growth over the past few years, with cannabis legislation gaining traction and the popularity of CBD increasing as a consequence. According to a new report by Transparency Market Research, the market is set to increase even further with the rise in…
More meat imports may be allowed into China due to swine fever
11 June 2019 | By
Beijing is preparing to allow more sources of imported meat in an effort to overcome potential pork shortages.
Application Note: Moisture, Oil and Degree of Brownness in Savoury Snacks
10 June 2019 | By NDC Technologies
Taste, texture and appearance are all key quality attributes that determine the success of a snack food in the market. Testing of the product during the manufacturing process for moisture, oil, seasoning and color is important to ensure final product consistency and "freshness". In addition, minimizing acrylamide formation in potato…
Improving, correcting and preventing product data inaccuracies
10 June 2019 | By Jim Dickson (GS1 UK)
Transferring data between retailer and supplier is a loose cog in the ‘instant data access’ machinery, explains Jim Dickson, Head of Retail at GS1 UK. This article highlights how modern-day consumer demands are tightening the vise of this already pressing issue, and presents a platform aimed at solving the problem.
Change in consumer behaviour leads to higher demand for potato starch
6 June 2019 | By New Food Magazine
New study projects that the potato starch market is expected to reach more than US$ 8,800 million by the end of 2019 in terms of value.
The uptake of dairy alternatives: mooving on from milk
5 June 2019 | By Ashley Pollock (Ayming)
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
High demand of vanilla beans result in market growth
5 June 2019 | By New Food Magazine
The global vanilla bean market is expected to grow at a CAGR of 4.7% in terms of volume over the forecast period 2018-2027.
Call for cartoon animation ban on unhealthy food packaging
4 June 2019 | By New Food Magazine
Manufacturers and retailers are accused of manipulating consumers into purchasing ‘dangerously’ unhealthy products after new survey results.
Mondelēz International completes sale of its MEA cheese business
3 June 2019 | By New Food Magazine
Mondelēz International has completed the sale of its Kraft-branded cheese business in Middle East and Africa (MEA) to Arla Foods.
Application Note: New EN ISO 6579-1 for Salmonella Detection in the food chain
3 June 2019 | By Merck
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.
Frozen bakery additives market set to grow by almost a billion dollars
31 May 2019 | By New Food Magazine
The frozen bakery additives market is set to grow from its current market value of more than US$ 1.5 billion to over US$ 2.30 billion by 2025.
Trends in health and environmental issues promote wheat protein sales
31 May 2019 | By New Food Magazine
The wheat protein market is expected to reach around US$ 2800 million by the end of 2019 in terms of value.
Change in consumer preferences lead to surge in rice protein market
29 May 2019 | By New Food Magazine
The global market for rice protein surpassed US$ 108 million in 2018 according to a recent study.
Opportunity for growth available from the food waste product market
29 May 2019 | By New Food Magazine
New report shows considerable opportunities have been generated for products created from unwanted food.
Follow: