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.
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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.
Choosing the best-adapted water quality for testing
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…
Learning to love veg
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.
Bakery challenges and trends
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.
Access to food is a human right not a privilege
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.
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.
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.
