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Twenty six years after it was established, one of BIPEA’s Scientific and Technical Advisers outlines the benefits of the BIPEA proficiency testing scheme, which helps labs ensure they’re tackling mycotoxins to their best abilities.
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
Our Dairy In-depth Focus is out now - with contributions from Dodoni's Project Manager, Ecotone's Chief Marketing and Sustainability Officer, and Knowledge Bank's Project Director.
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
Expert insight into preventing microbial contamination, while the University of Sussex's Erik Millstone looks at the impacts on food safety following the UK's departure from the EU, plus so much more in this Food Safety supplement.
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
Chris Elliott takes a moment to reflect on two of the key themes of the Food Safety Conference – food security and accessibility – and shines a light on the excellent work of FareShare in helping to create a fairer and less wasteful industry.
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
17 October 2022 | By
Natural is an increasingly sought-after characteristic yet incredibly difficult to define in the food industry. So then, what exactly constitutes natural food? New Food’s Grace Galler investigates…
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
Kevin Fagan highlights the challenges faced by the lobster industry during the pandemic, and paints an optimistic picture of its future.
With fewer than 50 days to go until COP27, all eyes are on Egypt, with world leaders getting ready to gather to discuss and evaluate their progress on climate action and limiting global temperature increase to 1.5C.
Professor Chris Elliott expresses concern over the decisions being made under the Truss ministry and the potential ripple effects it will have on our food system and environment for years to come.
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
