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Released in partnership with Scotbeef and as part of Aldi’s 25th anniversary in Scotland, the supermarket is launching a gourmet burger made using one of the world’s most expensive meats.
Whether you are looking for a particular separator, clarifier, decanter, filter press, or dryer, we offer a range of solutions and services.
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Laura Clews looks at the world of patents and intellectual property rights.
JEOL Introduces New GC/Triple Quadrupole Mass Spectrometer with High Speed and High Sensitivity for Trace Detection of Pesticides, Dioxins, and Regulated Chemicals
Rob Chester, Managing Director of Food at NSF International in the UK, considers how much progress we have made with technology, specifically blockchain, for food safety in the last year and advises that we need to stop talking the talk and start walking the walk...
Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
Cadbury has lost a legal battle that looked to protect the exact shade of purple used to wrap chocolate bars and tablets.
Researchers have identified a new structure inside corn which could help future improvements in the production of biofuel.
SKF has asked that in a world where proactive food safety has become essential and hygiene takes top priority in asset design, what if one potential source of contamination is coming from bearings in the proximity of food zones?
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
