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An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
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Ingredients
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Vegan doesn’t always mean animal-free, says FSAI
The FSAI has issued an allergen warning due to the possibility of animal ingredients in vegan declared foods.
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Life-saving bio culture is developed to make camel milk safe
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
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Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
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Recall roundup: undeclared allergens and pathogens remain a problem
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
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UK charity champions honest sugar labelling on foods
UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
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WHO trans fat plan has protected over 3 billion people
Despite this unmitigated success, the vast majority of countries that experience heart coronary disease due to trans fats have far failed to eliminate the ingredient.
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Three in 10 Brits favour organic food
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
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Mould: the new ‘clean label’?
A study has reported that respondents preferred signs of 'naturalness' such as mould and were suspicious of foods treated to guarantee lengthy shelf lives.
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Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
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Microalgae: food of the future?
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
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An ‘essential’ nutrient?
Dr Robert Verkerk gives a strong argument for the inclusion of nucleotides in functional foods and beverages.
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Improved yeast strains which could reduce fatigue
Researchers discover yeast strain which creates fatigue-fighting amino acid and could be easily applied to brewing sake, beer and wine.
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Bakery challenges and trends
Read our interview with Alison Ordonez, Head of Innovation at Roberts Bakery, as she discusses the impacts of COVID-19 on the bakery and how this has influenced current and future trends in snacking.
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The role of cheese starters in the manufacturing process
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
