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Nestlé research to make less sugar taste just as good
2 December 2016 | By New Food
Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently...
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Ingredients
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Big Bear – heritage sweet-making specialist
The UK confectionery market is driven by passion, innovation and dynamism; attributes that have kept the interest of consumers for hundreds of years.
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Proof and quantification of filling oils in chocolates from enrobers
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
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Cocoa cultivation and manufacture of chocolates – a long tradition in Brazil
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.
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In defence of sweeteners: The answer to a global sugar-intake pandemic?
10 November 2016 | By Iqra Yasmin and Wahab Ali Khan, National Institute of Food Science & Technology, University of Agriculture Faisalabad
Low-calorie sweeteners have been in use for an extensive period of time, are considered safe and can be used in various different ways. We hear the thoughts of two researchers from the University of Agriculture Faisalabad...
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PepsiCo talks sugar, sustainability and a responsible approach to development
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
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Hard to beet: Tetra Pak talk us through the unstoppable 100% juice trend
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
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Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
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Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
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Ingredients supplement 2016
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
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Nutritional properties of seaweeds
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
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A closer look at… GBBO Week #8: Life on Marzipan
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
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A closer look at… GBBO Week #7: Stevia
10 October 2016 | By Roy Manuell, Digital Content Producer
In light of the recent polemic surrounding child obesity, New Food decided to explore a renowned alternative to sugar: the natural sweetener, stevia...
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Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
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Supercritical fluid extraction and application of bioactive ingredients from plant materials
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
