Food for Thought: Filtration frustration? We have the answer
In an interview with two experts from Sartorius, New Food finds out more about the membrane filtration method and how daily challenges can be overcome.
List view / Grid view
Articles
I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
Competency shouldn’t be taken for granted
Marko Dragan from PharmaHemp emphasises the importance of precise quantification of cannabinoids in hemp-derived products, and why you need a high-spec laboratory to achieve valid and trustworthy results.
Timely intervention
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
New Food Issue 3 2021
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
How to stay competitive in the meal kit market
HelloFresh Head Chef Andre Dupin reveals how one of the meal kit sector's leading brands stays ahead in a very competitive market.
All you need to know about bioengineered food disclosure compliance
Attorneys Samuel Jockel and Rachel Lowe explain what regulated entities need be mindful of with the upcoming NBFDS compliance deadline.
5 future food safety issues to be aware of
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
How Mars is creating safe food today for a healthy tomorrow
Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins.
Vigilance needed to prevent aflatoxin M1 contamination in milk
Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
How can we achieve Net Zero?
Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
Life on Mars: creating a Martian food system
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.
FSA compares international meat production methods
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
Why cheese continues to be a hit with consumers
Heloise Le Norcy-Trott, Group Marketing Director for Lactalis UK & Ireland, explains why one of the most popular food products with the longest history continues to resonate with modern consumers.
