New Food Issue 6 2021

As the population grows and we struggle with harsher climates and pesticide-resistant plants, growers have had to take a step back to jump several forward. Artificial intelligence (AI), automation, gene editing (GE) and indoor farming – concepts that were once the tales of science fiction – now hold the future of our food system in their hands.

In this issue of New Food we discover how modern high-tech farming could eliminate mycotoxins. (page 32). We also find out why bacteriophages hold such promise in food safety and waste reduction (page 28), and more about some crucial work being undertaken in Africa to limit cases of food fraud which has caused detrimental damage to areas within the continent. 

Also included in this edition:

• CONFECTIONERY
  The perks of going online as a brand, plus how one company is fighting exploitation in coca
• FOOD SAFETY
  We take a deep dive into seafood supply chains and hear how we can improvement microbiology testing
• APPLICATION NOTES
  Find out about the latest solutions, including how NIR spectroscopy could make plastic recycling easier
• LAB INSIGHT
  Buddhi Dias from ALS explains the importance behind pesticide use and what your lab should be testing for
• SUGAR REDUCTION
  Vicky Pyrogianni from the International Sweeteners Association discusses low/no calorie sweeteners