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Issue 5, 2018

Posted: 22 October 2018 | | 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.

New Food magazine issue 5 2018

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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