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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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Ingredients
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An ‘essential’ nutrient?
Dr Robert Verkerk gives a strong argument for the inclusion of nucleotides in functional foods and beverages.
news
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.
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Impossible Foods and Beyond Meat respond to claims about “processed ingredients”
Lightlife Foods called on the two plant-based giants to stop using "processed ingredients" that are "unnecessary and confusing" for consumers.
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The allergen maze
New Food's Editor questions whether the current food and drink labelling is adequate and calls for industry to develop single, standardised precautionary allergen labels so allergen sufferers can make safe choices.
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Several salmonella recalls, choking hazard, and undeclared milk alert update
New Food brings you an update of recent recalls issued in North America and the UK.
whitepaper
Application note: Analysis of poultry feed
Analysis of properties of poultry feed using FT 9700 FT-NIR Analyser.
whitepaper
Brochure: Fast, efficient, E. coli testing
E. coli testing, the simple, efficient, cost-effective way with 18 hour results.
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On-Demand Webinar: Common Pitfalls in Cannabis Lab Testing – What You Should Know and How To Avoid Them
There are several misconceptions and challenges associated with cannabis laboratory testing space.
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Dairy In-Depth Focus – August 2020
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
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Ingredients In-Depth Focus – August 2020
Our latest In-Depth Focus on Ingredients explores nucleotides as an essential nutrient and how microalgae is an ingredient full of potential.
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New Food Issue 4 2020
Issue 4 2020 of New Food is available to read online, featuring stories on food safety, ingredients, dairy and our Guide To Testing supplement...
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Researchers combine chocolate with waste products to boost health profile
Researchers from USDA's ARS have been investigating methods to combine chocolate with peanut skins, coffee grounds, discarded tea leaves and other food scraps as a way to boost milk chocolate's health properties.
