Banning Artificial Trans Fats: Are we ready?
Partially hydrogenated vegetable oils are increasingly being banned due to the health risks of artificial trans fats. Is your lab ready to detect these compounds in food?
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Articles
Expanding the detection and quantification of contaminants in food samples
Monitoring contaminants in seafood samples is crucial, but developments in regulations and marine feed mean the situation is constantly changing. Tania Portolés explains her work at the Research Institute for Pesticides and Water (IUPA), Spain, in ensuring food security in such samples.
Food safety by design
The European Hygienic Engineering & Design Group World Congress takes place in the UK for the first time in November. Hygiene expert speaker and group member Andy Buchan explains why hygienic design could help save you from a food safety-related product recall.
Raising a glass to ethical drinking
What’s the link between a hurricane and an innovative drinks company? From bottled water, to flavoured drinks and now its own interpretation of the UK’s current favourite tipple, the One brand has always had altruism at its heart, as the New Food team reports.
Falling back in love with seafood
Richard Watson of Seafish assesses the current picture in terms of how seafood is performing in the retail market, what consumers are looking for and how more variety could turn fortunes around.
The listeriosis outbreak in South Africa: what have we learnt?
When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.
Food additives: consumers’ queries answered
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Anti-browning agents in the valorisation of sugarcane juice
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
Innovative approaches to old favourites
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
All for a better wine
Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.
Water treatment through blending leads to better beer
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
Guatemalan Sugar Association commits to sustainable goals
Campaign pledges to meet nine sustainability commitments by 2025.
Transparency, food and the global supply chain
Stanley Chia explains why it's vital to stay on top of these key issues.
Is the UK operating a dual food system?
Chris Elliott voices his concerns regarding the UK’s food supply system and its increasing polarisation in terms of safety for members of society.
