Application Notes – December 2018
Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.
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Articles
Confectionery, Food Safety and the Supply Chain – UK Focus 2018
Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.
Microbiology In-Depth Focus 2018
In this issue: the value of MALDI-TOF MS to confirm and identify microbes quickly, and the future of the Nestlé Quality Assurance Center in Dublin
Confectionery In-Depth Focus 2018
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
The flavour journey to sustainable chocolate
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
Nutrition In-Depth Focus 2018
In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.
Issue 6, 2018
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
Thinking beyond chemicals for sustainable fresh produce sanitation
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
From barks to bonbons
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
Featured article: The knotty issue of curing
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
Featured article: Effective allergen management from start to finish
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
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?
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.
