Determining ingredient authenticity
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
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Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
The Food Safety Authority of Ireland report found that some cereals and yoghurts contained extremely high levels of sugar, fat and saturated fat.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Danone has launched a service that will enable customers and retailers to trace the journey of its baby formula products from farm-to-fork, and verify its quality and authenticity.
Following International Day of Women and Girls in Science 2020, New Food hears from Dr Kavita Karnik, Vice President, Global Nutrition and Open Innovation at Tate & Lyle, as she describes what it is like as a woman working in science.
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
Can't wait for Food Integrity 2020? Listen to our latest podcast with Jaclyn Bowen for a sneak preview of the panel session on labelling!
One study analysed the impact of Chile's Law of Food Labeling and Advertising, and the other looked at the effect of the UK Soft Drinks Industry Levy (SDIL).
What happens when you cross mystery-flavored cookies with flavor scientists and LECO’s Pegasus BT? Watch the video to find out!
Vanillin is one of the most popular flavouring used in food and beverages. In this application the components of different vanilla products were analysed.