New Food Issue 2 2020

IN A SHORT SPACE OF TIME, the world has been turned upside down. It has been both physically and mentally draining for everyone, not least those personally affected by the potentially deadly coronavirus (COVID‑19), or the hardworking individuals that are saving lives, keeping nations fed and ensuring key operations continue to function. I have been overwhelmed by the way in which our food system has adapted, the heroic and selfl ess acts that I have read about across the globe, and the innovative partnerships coming to the fore. I am proud of our industry, but that does not mean it is without its flaws.

A lot of vulnerabilities and inequalities have come to light since the COVID‑19 pandemic – inside and outside the food industry – and what I hope is that once the dust has settled, we’ll be able to take time to reflect and improve upon the holes and discrepancies in our system.

Included in this edition:

• FOOD SAFETY
  Safety in the face of a pandemic.
• SEAFOOD
  A schooling on marine biotoxins
• INGREDIENTS
  Beta-alanine and the importance of quality
• HYGIENE
  Keeping safe in scary times.
• LAB INSIGHTS
  Measuring vitamins

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