news
Tate & Lyle enters ingredients partnership with enzyme company Zymtronix
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
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Ingredients
news
Sales of toddler milk rise in US, despite expert health warnings
Although health and nutrition experts have warned that these products can contain elevated levels of sugar and sodium, the rise in sales is due to an increase of advertising, according to researchers from the University of Connecticut.
news
Research shows sustainability can be a selling point for new ingredients
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
whitepaper
Checklist Report: 4 Ways Better Data Protects Brand Integrity
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
news
Puratos reports UK growth potential for sourdough
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
news
Low/no calorie sweeteners could contribute to public health strategies
A report has collected science based evidence which points to the health benefits of low/no calorie sweeteners.
video
Video: What is QuEChERS?
Here we show you the two steps of the QuEChERS method: the extraction of your analytes of interest using extraction salts, followed by the cleanup of your supernatant using dSPE.
webinar
There’s more to food integrity than just protecting against fraud
Ahead of New Food's March conference, Professor Chris Elliott discusses the '7 principles of food integrity'
news
Call made for ‘ready to drink’ alcoholic beverages to be reduced in sugar
According to a new survey from Action on Sugar, popular ‘ready to drink’ pre-mixed spirits and cocktails sold in supermarkets are high in 'hidden' sugar and calories.
news
Research analyses the role of acacia gum in no- or low-sugar products
Acacia gum, also known as gum arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia senegal and Vachellia seyal.
article
Are you confident in the safety of our food?
Ahead of speaking at Food Integrity, Bethan Grylls, Editor of New Food, interviews innocent drinks’ Central Technical Team Leader, Konstantina Karagkika, about the pressures on industry and how the company looks to identify and prevent risks to its supply chain.
news
Sharp-PS listed in Australia and New Zealand for brain health claims
Sharp-PS becomes key cognitive ingredient for the food products industry in Australia and New Zealand.
news
Research finds sugar content in soft drinks drops by 29 percent in UK
New research suggests that individual soft drink companies in the UK are making a sizeable contribution to sugar reduction, with eight out of the top 10 companies reducing the sugar content of their products by 15 percent or more.
whitepaper
Poster: Optimization for Nitrogen/Protein Determination
Poster on optimizing the methodology used to determine low levels of nitrogen/protein in food and feeds using LECO’s FP928 and FP828 determinators.
article
CBD explained…
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
