New Food magazine
WEBFeatured New Food Issue 2 2024. In the second 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: The cost of complacency in food safety; including an analysis on risk management practices; how we can make food allergen issues a thing of the past, and how we can leverage digital tools to bolster our supply chains; and plenty ...
The process of coffee production: from seed to cup
WEBOct 14, 2016 · Coffee grinding. The primary goal of a grind is to produce the most flavour in a cup of coffee. The type of coffee brewer used determines how fine or coarse the coffee should be ground. The type of grinding determines how fast the coffee can release its flavours. This is the reason espresso coffee is so finely ground.
MOSH and MOAH: a layman’s explanation - New Food Magazine
WEBAug 1, 2017 · In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH). The generic term ‘oils’ has long included mineral oils, and led to the creation of …
Study reveals why wheat and gluten intolerance is becoming more …
WEBAug 12, 2020 · In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Researchers at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Genetics and Crop Plant Research have set out to try and find the answer.
The Collective’s journey: building a brand with purpose
WEBDec 28, 2022 · The Collective was founded on a mission to shake up the world of dairy and ‘fight the good food fight’, and this is central to everything we do. We make delicious yoghurts that are not only good for people, being healthy and tasty, but also good for the planet. Our journey began when the company was initially founded by two entrepreneurial ...
Bacteria and the role of fermentation - New Food Magazine
WEBNov 11, 2019 · Fermentation is a biochemical interaction that transforms a substance into a beneficial state, and when it interacts with bacteria, energy (heat) is released. The 100 trillion bacteria (microbes) in our gut (intestines) form a microbiome with archaea, protists, fungi and viruses; a kind of personal ecosystem or metabolic system we call digestion.
Allergens: a look at sulphur dioxide and sulphites - New Food …
WEBDec 7, 2017 · As with most allergies, the effect of sulphur dioxide and/or sulphites can vary. There are also known effects for sensitive individuals – and these can manifest in a number of delayed reactions including rashes, low blood pressure, diarrhoea and stomach pains. Asthma sufferers in particular have a higher risk of developing a reaction to ...
An expert guide to colouring food - New Food Magazine
WEBApr 27, 2021 · Colouring foods simply refers to food with colouring properties; they are usually derived from vegetables, fruits and edible plants that are naturally rich in pigments, such as carrots, pumpkins and blueberries. 2. They are manufactured using non-chemical (enzymatic) and physical processes to extract the colouring pigments from the raw ...
Your guide to food packaging - New Food Magazine
WEBAug 16, 2019 · Influencing consumer purchasing habits: The colours and style of your food packaging play a vital role in influencing the consumer’s buying decision.After all, the brain reacts to colours in different ways, so choose your packaging colours wisely. For example, white packaging conveys simplicity and purity, making them great for dairy products.
The New Food Podcast - Episode Archive - New Food Magazine
WEBMay 20, 2024 · Episode 52: Committing to ethical sourcing Part 2 with Waleed Nasir and Grant Lang. 19 April 2024 | By New Food Magazine. In the second episode of our ethical sourcing mini podcast series, the New Food team speaks to Cargill and Mozzo Coffee about how both companies are investing in the people behind their chocolate and coffee products.