Global micronised salt sales soar
23 July 2019 | By New Food Magazine
A new report has predicted growth in the global micronised salt market due to its extensive use in the bakery industry.
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Innovative bubble technology prolongs fizz
9 July 2019 | By New Food Magazine
Carbonated soft drinks brands are to benefit from new bubble technology to keep fizz in their beverages for longer.
Potential for sprouted grains is recognised by Innovate UK
4 July 2019 | By New Food Magazine
New project looking into sprouted grains and pasteurisation has been rewarded a grant by Innovate UK.
Report shows the top trends impacting the frozen bakery additives market
21 June 2019 | By New Food Magazine
With the frozen bakery additives market expected to witness significant growth, a new report shows the top five trends impacting the market.
High-intensity lighting causes a reduction of nutrients in dairy
23 May 2019 | By New Food Magazine
According to a new report, LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life.
Innovation in the dehydrated vegetables market enables growth
20 May 2019 | By New Food Magazine
A growing global demand for processed and convenience food is pushing food producers to innovate in terms of their product offerings.
Experts call for better education to reduce food waste and protect resources
17 April 2019 | By New Food Magazine
Ahead of this year’s Stop Food Waste Day, experts are calling for better education on best before dates to reduce the “ridiculous” amount of perfectly good food thrown away every day in the UK.
New research leads to calls for UK’s 10-day rule on fresh chilled meat to be reassessed
27 March 2019 | By New Food Magazine
The FSA’s 2017 guidance should now be challenged, says BMPA.
Food Safety In-Depth Focus 2019
11 February 2019 | By New Food
Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.
Moisture analysis options for snack food manufacturing
12 December 2018 | By CEM Corporation
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
Elea SmoothCut™ enhances snack processing, saves up to 90% water and energy while a smooth cut of tubers lead to less feathering
28 November 2018 | By Elea GmbH
With over 120 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
Ingredients In-Depth Focus 2018
25 October 2018 | By New Food
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
Application Note: Water activity in bakery products
19 June 2018 | By Novasina
What can go wrong beside the growth of molds...
Meat use-by dates: an exercise in both risk and crisis management
10 April 2018 | By Nick Allen - Chief Executive British Meat Processors Association
Recent high-profile product recalls and withdrawals have shaken the confidence of retail buyers and consumers alike. To complicate matters, there has been considerable confusion when trying to distinguish between failures to follow guidance (which can be remedied) and serious, fraudulent or criminal activity. Nick Allen looks at what processors and…
“Freshness algorithm” to save Walmart $2 billion on food waste
8 March 2018 | By George Smith (New Food)
Using USDA specifications and its own standards, Walmart has created an algorithm that prioritises the flow of perishable goods worldwide.