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How metal detection protects productivity and your brand
Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’
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Ingredients
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Food business operator fined for allergy breach
A UK food business operator has been fined for serving a dish containing nuts to a customer with a peanut allergy.
news
First Milk and Arla Foods Ingredients agree new whey collaboration
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
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Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
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Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
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Why food allergies should be seen as a business opportunity, not a threat
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
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Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
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What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
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Recall roundup: Undeclared ingredients
Numerous undeclared allergens impact the US and UK in this week's recall roundup, with recalls of products containing sulphites, egg and celery.
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Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
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KETTLE Chip’s new packaging illustrates field to factory journey
UK crisp company KETTLE® has redesigned its packaging to illustrate key ingredients and depict the brand’s field to factory journey.
news
MSU receives $3.4 million USDA grant for herb research
The USDA has paid for Michigan State University (MSU) to carry out research surrounding culinary herbs produced in controlled environments.
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HOWTIAN claims highest Reb A yield in industry history
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
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Are restaurants taking allergies seriously?
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
