Cannabis, CBD and Hemp – In-Depth Focus – December 2019
New Food hears from a cannabis chef about this growing market, industry challenges and what’s to come.
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Articles
Food Safety – In-Depth Focus – December 2019
New Food hears the benefits of cold plasma technology.
New Food Issue 6 2019
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
UK Flavour Day 2019: flavouring’s role in consumer trends
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.
Health concerns: a growing issue for beverage can coatings
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.
Food grade lubricants in certified organic production
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.
Is a lack of supply chain collaboration at the root of food product recalls?
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.
Trending now: food grade lubricants
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.
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.
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.
