The dangers of Ochratoxin A
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.
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Articles
The role of cheese starters in the manufacturing process
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
Is FT-NIR spectroscopy the way forwards in edible oil testing?
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.
The allergen maze
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.
The rise of the micro food business
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
Investing in the future of agrifood
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.
Lessons learned during COVID-19
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.
Cultured meat – forecasting inventions
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.
Hidden hunger: the crucial health role of Omega 3 and Vitamin D
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
There is more change to come for the food sector
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…
Guide To Testing: Increase confidence with method validation and supplier accreditation
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.
Guide To Testing: Listeria monocytogenes testing: What are my options?
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
Guide To Testing: Creating a competitive edge to deliver a trusted service
Euan Ross, Principal Food and Environmental Market Development Manager, Waters Corporation explains how, as a testing lab, you can stand out from the crowd.
Guide To Testing: COVID-19: Detect and respond
Thermo Fisher Scientific launches new test workflow for SARS-CoV-2, designed for testing food packaging and environmental monitoring samples.
The present and future of ultra-high pressure homogenisation
AZTI researchers tell New Food about the opportunities of an emerging technology and the work in progress to develop it for commercial use.
