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What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
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The future of food auditing
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
article
Understanding the capabilities of your lab method
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
news
‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
news
Researchers from Japan find new way of testing for antioxidants
Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
article
An interview with a Master Sommelier
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
news
Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
article
Applications of blockchain technology in the food industry
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
article
Co-creating citrus flavours with virtual reality
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
podcast
Episode One: The New Food Podcast
Love our latest issue of New Food? Want to know a bit more about what to expect before reading? Listen as New Food’s Editor takes you through issue 4, picking out some of her favourite parts.
news
Biosensor can identify small presence of Salmonella in mere hours
Researchers from the University of Missouri (MU) have developed a technology which could help food producers to detect Salmonella in raw and ready-to-eat foodstuffs.
article
Will farmers be the next great data scientists?
As the global population continues to soar, the pressure on farmers to enhance agricultural productivity increases. New Food hears from two industry experts who believe technology holds the answer.
news
AI-assisted e-tongue in development
'Hypertaste' an electronic, AI-assisted e-tongue that can quickly analyse liquids has been unveiled.
news
New methodological approach developed for food analysis
Scientists have developed a new methodology that could simplify and accelerate the quality control of food.
article
Tracking down aroma – science meets senses
Aroma analysis is a valuable addition to the quality assurance of products. The different questions that can be answered by aroma analysis are as varied as the range of aroma compounds themselves...
