Issue 5, 2018

Posted: 22 October 2018 | New Food | No comments yet

This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.

In this issue:

ALLERGENS/ FOOD SAFETY: Effective allergen management from start to finish
Ioana Lock and Rosario Romero, Fera
INGREDIENTS: A plant-based revolution
Mark Driscoll, Tasting the Future
MEAT PROCESSING: The knotty issue of curing
The Provision Trade Federation
BREWING & BEVERAGES: Water treatment through blending leads to better beer
Egon Huefner
SUSTAINABILITY: A healthier long-term future
Marta Antonelli and Katarzyna Dembska, Barilla Center for Food & Nutrition
ALLERGENS/ FOOD SAFETY: The listeriosis outbreak in South Africa: what have we learned?
Lucia Anelich, Anelich Consulting
SEAFOOD, DRINKS AND HYGIENE: Raising a glass to ethical drinking
New Food looks at the One brand

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Issue 5 2018, Past Issue

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