Testing surfaces for SARS-CoV-2
Merieux Nutrisciences explains the benefit of introducing SARS-CoV-2 surface testing and why it is an important cog in any food hygiene programme.
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Articles
The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
China’s food security could have harsh consequences on UK
As China deals with the impacts of covid and rural flooding, food prices are set to rise, opening up opportunities for fraudsters.
Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
A UK food allergy update
Dr Hazel Gowland provides a UK food allergy update, outlining the research taking place, new labelling legislation, the challenges lockdown presented, and some practical guidance as restrictions start to lift.
Gluten detection methods
New Food hears from two experts about the ways in which we can avoid gluten contamination within hydrolysed foods.
Microalgae: food of the future?
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
An ‘essential’ nutrient?
Dr Robert Verkerk gives a strong argument for the inclusion of nucleotides in functional foods and beverages.
A need for sensitivity, robustness and compliance in dioxin analysis
David Hope, CEO of Pacific Rim Laboratories, discusses how food safety testing can benefit from reliable, efficient methods of dioxin analysis.
Food testing 4.0
As transparency becomes ever more important to consumers, Nina Constantine from Eurofins Genomics discusses the new frontiers in food safety and traceability.
Risk assessing new suppliers in the COVID-19 era
Barbara Hirst, Food Safety and Quality Consultant, and Marta Ahijado, Head of Food R&D at RSSL, discuss how risk assessment strategies are being reshaped by the pandemic and why analytical testing is more important than ever.
Transitioning to ISO/IEC 17025:2017
Dr Murat Cokakli outlines the impact that transitioning to this new standard will have on laboratories and operators in the food supply chain.
The perfect microbiological match
Andy Muirhead, ALS Company Microbiologist, explains how to choose the most appropriate microbiological specification for your specific product.
From food laboratory to corona test centre
New Food hears how the Berlin ifp Institute for Product Quality lab is facilitating corona tests and helping organisations to minimise the spread of SARS-CoV-2.
Gaining efficiencies in food and beverage manufacturing – methods for vitamin testing
Looking to improve lab productivity, transfer methods across global sites and implement enhanced testing protocols? Tune in to New Food’s webinar in association with Waters Corporation.
