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Embark on a journey into the future of food safety. Join the collaboration between Imperial College London's Dr. Gerald Larrouy-Maumus and Bruker Microbiology's Matteo Viganò, unveiling groundbreaking methodologies.
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
Dr Johnny Drain bites into the bittersweet truth about chocolate, noting ethics, sustainability, and a cocoa-free future to address challenges.
This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
Data shows there’s growing consumer demand for natural foods, but despite many attempts to clarify what 'natural' means, to consumers and to the industry, there's still much confusion. Applied Futurist Tom Cheesewright explores what consumers are actually looking for when it comes natural and how ingredients like almonds can help…
This application note shows how the distribution of various chemical compounds in food products could be successfully visualised along with surface topography information, leading to a more comprehensive understanding of the product and the production process.
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
Shimadzu explain how it can provide a fully automated testing solution for the determination of mineral oils in food and food packaging.
Exploring cocoa supply chain sustainability, Simone Kleinau from Nestlé Deutschland took to the stage at Food Ingredients Europe to share how the company’s Income Accelerator Programme supports cocoa farmers and their families.
Clive Black explains what tax breaks, bussiness rate hikes and potentially inflationary measures in announced in the recent Autumn Statement mean for the food and beverage industry.
Presenting ongoing investigations into the risks and analysis of chlorate and perchlorate in the food industry.
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
Welcome to New Food's Issue 4 2023 Application Notes supplement!
