Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
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Articles
The pros and cons of unified data for R&D
Uncountable’s CEO, Noel Hollingsworth, explains the process behind unifying data and what the benefits and pitfalls may include.
How human error and bias can jeopardise food safety and quality
‘We’re only human’, ‘we all make mistakes’ – these sayings are very true, but what happens when the errors you make lead devastating consequences? In this article from bioMérieux we discover the value of automation.
Nutrition is an economic issue as much as a health issue
UN Secretary-General’s Special Envoy to the 2021 Food Systems Summit Dr Agnes Kalibata identifies the economic impact of bad nutrition and calls on food businesses to do more.
5 ways inefficient audits and bad data quality can cause real problems
The experts from Intact outline several common problems you may have come across when it comes to auditing and how to solve them.
Emerging risks from emerging proteins
Professor Chris Elliott raises concern over the potential for mass food recalls and allergic reactions, as we see an increase demand in alternatives proteins, including plant-based and insects.
Mythbreakers: Is coffee bad for your heart?
Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task and offers some hope for the coffee-lovers around the world.
Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
Three Thanksgiving food stories you might have missed
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Comprehensive pesticide analysis with high-resolution mass spectrometry
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
Bia Analytical: Life in the lab
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
The building blocks of food genomic analysis
In an insightful article from Eurofins Genomics’ Nina Constantine, New Food finds out what happens to food samples in its genomics lab.
Chilled foods: walking a tight rope
Ronan Gormley reports on chilled foods and aspects of their production and distribution.
How to build a culture of food safety
Jeannie Shaughnessy, CEO of PTNPA, explores what it takes to create a food safety culture and why it matters, offering helpful insights along the way.
