Contaminants in infant formula
Jaclyn Bowen discusses some of the most common ways contaminants can – and have – made their way into baby milk.
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Looking where it matters
François Bourdichon discusses the importance of process sampling in tracking deviations in microbial monitoring, and where and how one can implement meaningful preventative actions.
The latest buzz in honey testing
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
Saving human lives
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
How important is colour management in food and drink?
New Food finds out how food producer anona ensures colour consistency in its products and why measuring and managing colour is so crucial for food and beverages.
Quality control needs to move beyond the standard
New Food interviews Adam Zakaria, Quality Manager at Fuller’s Brewery, on how consumer expectations have evolved when it comes to consistency, and why microbiology and the right equipment are key to the perfect brew.
HelloFresh on the recipe for success
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
Food safety – animal health, food fraud and microbial management
In this month's Food Safety In-depth Focus, New Food gathers expert opinion on the importance of veterinary vaccinations, ways in which you can detect fraud and adulteration, and how one may improve their microbial management.
Reducing food loss and waste through preservation
The majority of food waste occurs in the home; here, Emma Cahill explains how manufacturers can employ clever tactics to help consumers be less wasteful.
Kraft Heinz talks growth and sustainability
Cristina Kenz, Chief Growth and Sustainability Officer, on how Kraft Heinz International is addressing growth and sustainability.
Greenwashing – the new food fraud
As consumers become more interested in the environmental impact of their products and services, businesses are facing intense pressure to be greener...but this also gives way for a new type of fraud.
Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
Civil unrest may not be far away
History has warned us that as food prices rise, rioting is likely to follow. Here, Professor Chris Elliott points to a few key moments in history and calls on the UK Government to wake up.
The CBD health benefits that can’t be ignored
Emma Thackray, from the functional drinks brand Hip Pop, shares her view of the food and beverage CBD market and its future trajectory.
