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Welcome to the Application Notes supplement of New Food, December 2019. In this issue we hear from Shimadzu, Bio-Rad, HPS, Bruker, Novasina, Pall and Restek about the latest developments within the industry.
Considering a recent report which flagged a gender disparity in the agrifood tech sector, expert Sylvain Charlebois urges for a fairer, more diverse system.
Food security expert, Professor Moira Dean, explains how delegates can benefit from her co-presented workshop to be held at Food Integrity 2020.
Despite sugar content remaining high and varying considerably in many soft drinks, data obtained from Action on Sugar suggests that the soft drinks levy has generally seen success. Katharine Jenner explains.
How the installation of a vertical deep bed carbon filtration system put a stop to external environmental complaints. By Lee Bowling.
How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.
In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.
New Food hears from a cannabis chef about this growing market, industry challenges and what’s to come.
New Food hears the benefits of cold plasma technology.
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
The UK Flavour Day 2019 brought together decision makers and experts for discussions about flavourings role in current and future consumer trends. Here, James Smith, Chairman of the UK Flavour Association, highlights the key takings from the event.
The beverage can coating market is set to reach $1 billion in value, but health concerns are a growing problem. Here, Paul Bragan, Senior Partner at Wakefield Research, examines the increased scrutiny on the market, and what is being done to alleviate concerns.
To find out more about the use of lubricants in certified organic facilities, Jaclyn Bowen spoke with Doug Currier, Technical Director of OMRI (Organic Materials Review Institute), to gain his insight.
Erica Colson, EMEA Food Sector Propositions Manager at the British Standards Institute (BSI), explores whether a lack of supply chain collaboration is the cause of food product recalls and food safety violations.
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explores some of the trends in the food grade lubricants arena as manufacturers look to reduce risk.
