Viscosity of food grade lubricant oils
Alejandro Marangoni, Professor at the University of Guelph, explains how the viscosity of a lubricant can have both positive and negative implications, and looks to how this is best controlled and managed.
List view / Grid view
Articles
Milk pasteurization: could tuberculosis be slipping into our breakfast bowls?
The pasteurization of milk is said to carry benefits, such as the prevention of pathogens, but some argue that the process destroys key benefits in milk. Here, Chris Elliott, Javier Lou Franco and Joost Nelis from Queen's University Belfast discuss.
The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
The growth of the bio-lubricant industry
Sibao Liu, Sunitha Sadula and Dionisios G. Vlachos, academics from the University of Delaware, discuss how safety, environmental and sustainability concerns have driven the growth of the bio-lubricant industry, and how innovative approaches have looked to overcome these challenges.
Contamination with food grade lubricants
Lubricants can be directly incorporated into food through leakage from gearboxes, seals and shafts. However, Denis Treacy of Culture Compass Ltd explains how there are further routes that contamination can occur.
Incorporating H1 food grade lubricants into HACCP and GMP
Andre Adam, from FRAGOL AG, gives his insight into how food producers should incorporate food grade lubricants into their safety and hazard assessments in order to reduce the risk of food contamination.
North America’s potential potato shrinkflation
A cold and wet autumn has negatively impacted crop yields among potato farmers in North America, and concerns amongst processors are growing. Dr. Sylvain Charlebois, from Dalhousie University, explores the potential consequences and how the shrinkflation of fries and chips is a possibility.
Food intolerances and sprouted brown rice
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
Biotechnology advances in controlling mycotoxins
Mycotoxin control is still considered an issue, especially in developing countries. Here, Navneeta Kaul, member of PreScouter’s global scholar network, reviews biotechnology approaches to control and mitigate mycotoxin contamination.
Sampling for mycotoxins in grain
Improper sampling can lead to a variability in mycotoxin analysis, decreasing the accuracy and precision. Here, Kerri Pleskach from the Grain Research Laboratory at the Canadian Grain Commission explains how well thought out sampling procedures can mitigate the issue.
Sustainability – a discussion with Dr Gavin Milligan
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
Mycotoxins: the biggest challenge present in the food and beverage sector?
Mycotoxins are responsible for millions of human deaths each year and may be more present than one thinks, but how can the food and beverage industry, as well as consumers, avoid contact with these toxic organic compounds? Kate Harveston takes a look...
Mycotoxin risk assessment and management in Europe
New Food's Sam Mehmet spoke with Katleen Baert from the European Food Safety Authority (EFSA) to gain an understanding of the changing challenges with mycotoxins in Europe and how industry can look to prevent contamination.
What is food addiction?
A study has revealed that 29 percent of people categorised as obese or overweight would consider themselves food addicts. Kevin Sullivan, a sobriety coach and motivational speaker, explores how consumers and industry alike struggle to find a solution.
Allergens: the challenges of the Food Information Regulations 2019
Natasha’s Law has been brought forward with the best of intentions. However, it is said to raise questions in terms of implementation and whether it is the best way to protect consumers. How can businesses, especially small independent operators, comply? Bob Witney discusses.
