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Efforts to meet global food demands must be balanced with the need to protect the health of the planet. Here, SCIEX presents the main obstacles encountered during pesticide analysis along with some effective means of assuring pesticide residue limits are adhered to.
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
Luke Manning from ALS discusses some of the testing methods available for allergen detection and offers guidance on what you, as a client, should be asking and preparing.
Agnes Elek and Robyn Walker look at nutritional and allergen considerations in the growing marketplace of delivered meal kits.
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
Uncountable’s CEO, Noel Hollingsworth, explains the process behind unifying data and what the benefits and pitfalls may include.
‘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.
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.
The experts from Intact outline several common problems you may have come across when it comes to auditing and how to solve them.
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.
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.
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.
