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Ingredients
news
MPs pressure Sainsbury’s to stick with Fairtrade
More than 40 MPs have added their voices to the campaign to persuade supermarket giant Sainsbury's not to axe the Fairtrade label in favour of its own "Fairly Traded" alternative.
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Brazilian probe stalls meat processing
Forecasts for production of chicken in Brazil, the world's largest exporter of the meat, have fallen in the wake of an investigation into safety concerns.
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Senator calls for investigation into ‘snortable chocolate’
US Democratic Senator Chuck Schumer has called for federal regulators to look into 'snortable chocolate' powders, given growing concerns the product could prove harmful and is being marketed like a drug.
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Vegetable colouring agent may suppress inflammation
Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.
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Ocado announce The Garlic Farm as Britain’s Next Top Supplier
Ocado has crowned family-owned business, The Garlic Farm, as the winner of Britain’s Next Top Supplier 2017.
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New craft soda hits shelves in the UK
The craft trend is everywhere and in this interview, we speak to the founder of an exciting new craft soft drink hitting the UK's shelves this Summer.
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Leading nutritionists confront the science on milk and dairy
The evidence base on milk and dairy and its relationship with lifelong health has shifted significantly over the past decade, according to leading nutritionists.
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Webinar Review: Gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry
Dr. Francis Beaudry, University of Montreal, demonstrates the idea that HPLC–Orbitrap can be used to detect specific peptide biomarkers in the digested gelatin, and food samples and that this method can be an effective strategy to detect gelatin adulteration.
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Fixing the communication issues between academia, industry and the consumer
Professor Baukje de Roos from the University of Aberdeen, speaks exclusively to New Food’s Roy Manuell at Vitafoods 2017 in Geneva.
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The soft drinks industry to reduce added sugars a further 10% by 2020
The European soft drinks industry has recently announced that it will be accelerating the speed and scale of its added-sugars reduction efforts to deliver a further 10% reduction from 2015-2020. Sigrid Ligné, Director General, UNESDA Soft Drinks Europe, discusses the number of reasons the soft drinks industry has been prompted…
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Food labelling: A natural opportunity to reducing sugar intake
The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.
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Allergens In-Depth Focus 2017
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
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An analysis of EU regulation on nutrition and health claims
Luca Bucchini, Managing Director at Hylobates Consulting Srl, goes into detail regarding the regulation on botanicals in the EU following the 'REFIT process.'
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Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
