Reducing food allergen incidents with technology
New Food’s Sam Mehmet spoke to Steve Maul, Chief Revenue Officer at LocatorX, about how technology solutions could help combat the growing challenges surrounding food allergens.
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Articles
Microbiological methods – assuring the alternatives
How do you know your lab is capable of implementing a validated method? New Food hears from four experts.
Reducing carbon footprint through sustainable brewing
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
Challenges in probiotic dairy-based beverages
There has been a lot of hype surrounding the benefits of probotics. To distingish fact from fiction, Hasitha Priyashantha, Dr Nazli Turkmen and Shishanthi Jayarathna investigate recently published scientific studies that explore the challenges of probiotic, dairy-based drinks.
FDA launches Food Defense Plan Builder 2.0 to simplify IA compliance
The Acheson Group explains the details of FDA's Food Defense Plan Builder 2.0 which hopes to simplify compliance with the Intentional Adulteration rule.
What’s happening in the chia market?
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
The truth behind CBD labels
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
Keeping coffee sustainable
New Food Editor, Bethan Grylls, heard from Nespresso’s head of sustainability about how the company is helping to revive origins, be more environmentally friendly, and keep the coffee flowing.
Challenges in the use of food-grade lubricants
Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explains the context of the regulations, standards and trends around food-grade lubricants and why they should be considered a valuable part of your food safety strategy, rather than a tick box issue.
Taking the guess work out of analysing cannabis edibles
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
Addressing food crime
In 2015, the National Food Crime Unit was launched in the UK. New Food Editor, Bethan Grylls, spoke to head of the unit, Darren Davies, to learn more about the organisation and how it is addressing food crime.
Product Review: The crunch factor
AMETEK Brookfield takes a closer look at corn chips and shares the important role that moisture plays in their production and snack foods in general.
Food For Thought: Endress+Hauser
Endress+Hauser is a global leader in measurement instrumentation, services and solutions for industrial process engineering.
Food For Thought: El Coto de Rioja
Preventing contamination is a big part of a food safe factory.
Featured article: The determination of pre-formed NOC in foods
Dr Colin Hamlet discusses the results of a study that identified constituent amounts of N-nitroso compounds in a range of foods and process available to the UK's retail market.
