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25 January 2016 | By Dr Roy Betts, Head of Microbiology, Campden BRI
Dr Roy Betts, Head of Microbiology at Campden BRI, discusses viruses in meat and considers the challenges facing implementation of control measures to limit contamination...
16 December 2015 | By Stephanie Anthony, Editor, New Food
Stephanie Anthony rounds up this year's Fi Europe exhibition held in Paris, France. The show brought visitors from over 119 countries, and had over 1,400 exhibitors...
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
9 December 2015 | By New Food
Our new supplement features Application Notes from SHIMADZU, Biolan Microbiosensores, Anton Paar, BÜCHI Labortechnik AG, Bruker BioSpin and Novasina AG...
9 December 2015 | By New Food
Articles in this dairy processing supplement: SUSMILK; Re-design of the dairy industry for sustainable milk processing, Native whey proteins – production and application, Sterility testing of UHT milk
9 December 2015 | By New Food
Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...
Doug Baldwin, Vice President, Food and Industrial Products at Wenger Manufacturing Inc. discusses new trends in extruded snacks...
9 December 2015 | By René Crevel, Unilever Safety & Environmental Assurance Centre, Bedford, UK
Managing allergens in a manner that minimises the risk to allergic consumers while maximising their choices, as well as ensuring the overall sustainability of food production processes remains the subject of considerable work. The last three years have witnessed developments in areas as diverse as regulation, hazard characterisation and risk…
9 December 2015 | By Stephan Schwarzinger, Felix Brauer and Paul Rösch, Research Center for Bio-Macromolecules, University Bayreuth, ALNuMed GmbH / Bernd Kämpf, FoodQS GmbH, Markt Erlbach
Honey – for thousands of years it has been the only source of sweet taste, and it still is the prototype of an all-natural, healthy food. In particular with the growing trends for organic food and a healthy life-style honey has enjoyed steadily increasing popularity. Unfortunately, while demand is on…
9 December 2015 | By Alex Webbe, Laboratory Manager, Reading Scientific Services Ltd (RSSL) / Donna Byrom, Technical Specialist, Reading Scientific Services Ltd (RSSL)
One of the more interesting developments in recent years has been the introduction of Proton Transfer Reaction-Mass Spectrometry (PTR-MS), a variant not on the way that ionised particles are detected, but on the way they are produced. The PTR technique is more ‘gentle’ in the way it applies a charge…
9 December 2015 | By Matteo Capocefalo, Laboratory Manager, ALcontrol Laboratories, UK / K. Clive Thompson, Chief Scientist, ALcontrol Laboratories, UK / J. Andrew Hudson, Head Microbiologist, Fera Science Limited, UK
Listeriosis remains a prominent foodborne disease, not because of the number of cases but because of the high case fatality rate. In recent years the foods involved in outbreaks of listeriosis seem to have diversified and the demographics of cases show a distinct trend. Testing for the organism in food…
9 December 2015 | By Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC
Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to…
9 December 2015 | By Kirsten Hesla, Commercial Food Service Programme Manager, EPA’s ENERGY STAR Programme
Commercial kitchens are extremely energy intensive. These establishments encompass everything from restaurants and bars, to school kitchens and hotels, to high volume quick-service restaurants. They can consume between 5-7 times more energy per square foot than other commercial buildings. The Environmental Protection Agency’s (EPA) ENERGY STAR programme estimates that a…
8 December 2015 | By New Food
In this exclusive video interview, John discusses new innovations at Agilent, shares his insights into the key challenges facing the food industry, and explains the impact that Agilent has had on the food industry...
28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
