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In a recent webinar, MilliporeSigma discussed the potential impact of water quality on laboratory results and gave advice on how to select the most appropriate water solution to answer each laboratory’s specific requirements. Here are the highlights…
Following the link between COVID-19 and obesity, good nutrition has never been more important. Here, Laura Elphick explains the work EIT Food and partners are undertaking to help children understand where their food comes from and encourage them to eat healthy.
Read our interview with Alison Ordonez, Head of Innovation at Roberts Bakery, as she discusses the impacts of COVID-19 on the bakery and how this has influenced current and future trends in snacking.
Jane Mason explains the consequences of those living in food deserts, the political debate around the phrase, and how teaching could help these communities thrive.
New Food’s Sam Mehmet speaks with the European Food Safety Authority's Senior Scientific Officer, Hans Steinkellner, to find out about the dangers of OTA.
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
New Food's Editor questions whether the current food and drink labelling is adequate and calls for industry to develop single, standardised precautionary allergen labels so allergen sufferers can make safe choices.
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
Andy Zynga, CEO of EIT Food, tells New Food about the importance of startups in the wake of COVID-19 and how the organisation is investing in vital agrifood research and development.
In the second of a two-part discussion on trust and collaboration in the food system, the Food Standards Agency’s (FSA) Chief Executive, Emily Miles, discusses the impact of COVID-19 and the need for better collaboration across Government.
Adam Gregory from Mewburn Ellis offers his expert forecast for the types of patent claims we may begin to see as cultured meat innovators devise solutions to current technical challenges.
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
In a reflective piece, Gideon Ashworth looks back at the change industry has had to endure and urges professionals to remain focused on the fundamentals of safe, quality and compliant food whilst keeping an eye on the change to come…
After obtaining ISO 17025 accreditation of its quality control laboratory, Yannick Bichot of Bio-Rad outlines the process, the challenges and the benefits – including an interview with two key participants.
