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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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Ingredients
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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…
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Oxfam: Solving the problem of the world’s exploitation of tea pluckers
5 October 2016 | By Roy Manuell, Digital Content Producer
New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years...
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A closer look at… GBBO Week #6: Flower power
29 September 2016 | By Roy Manuell, Digital Content Producer
New Food decides to delve deeper into the phenomenon of edible flowers and how culinary culture can integrate botanical innovation...
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The history behind the traditional British Sunday Roast
25 September 2016 | By New Food
With a comprehensive visual explanation, New Food uncovers the history behind the traditional Sunday Roast, dissecting each aspect...
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A closer look at… GBBO Week #5: What thinking outside the box could do for food
22 September 2016 | By Roy Manuell, Digital Content Producer
In light of GBBO's Candice's innovative use of a pasta roller to make filo pastry, we decided to apply her thinking-outside-the-box attitude more generally to the industry...
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Barry Callebaut and Prova to launch joint project empowering vanilla farmers
21 September 2016 | By New Food
Barry Callebaut the world´s leading producer of high-quality cocoa and vanilla production experts Prova are combine to launch new project in Madagascar...
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Roha ups its ante in continental Europe by developing avant-garde infrastructure and support services
9 September 2016 | By New Food
India-based Roha has taken aggressive customer service steps by investing in core infrastructure support services in Europe...
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Bunge to gain controlling interest in Grupo Minsa
2 September 2016 | By Roy Manuell, Digital Content Producer
Bunge North America has announced that it plans to invest in Grupo Minsa S.A.B. de C.V. and will subsequently secure a controlling stake in the company...
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Issue #4 2016 – Digital version
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
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Texturisation of dehydrated snacks
18 August 2016 | By Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI
The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks…
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Stevia: an ally to healthy lifestyles
18 August 2016 | By Chris Peterson, Communications Manager and Maria Teresa Scardigli, Executive Director, International Stevia Council
The last decade has seen dramatic shifts in public perception of healthy versus unhealthy ingredients. Natural sweeteners, like Stevia, are emerging as a key component of a broader strategy to reduce calories. Stevia product launches have soared over the last few years, and consumer tastes are adapting to lower calorie…
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Unravelling acid whey processing by understanding lactose crystallisation
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
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Dried fruit: dispelling the sugar myth
16 August 2016 | By Jennette Higgs, Consultant Dietitian, California Prune Board
Jennette Higgs, International Dietitian and Consultant discusses and dispels the false myth of dried fruit as a sugar-filled dentist's nightmare...
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Survey reveals a shift in attitudes towards eating healthier foods
7 July 2016 | By Victoria White, Digital Content Producer
In the Quorn survey, 81% of respondents said they would be prepared to switch to food ingredients that are high in protein and low in saturated fats...
