10 must-haves in a food testing laboratory partner
Choosing the perfect laboratory to collaborate with is a difficult decision. Here, Nestlé’s Fabien Robert and Amy Bethel explain the key factors to look for.
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Articles
Chlorpyrifos: The Next “Glyphosate”?
Jaclyn Bowen from Clean Label Project explores the use of chlorpyrifos as a pesticide and the potential health risks involved.
Picking the perfect lab for agro feed and food testing
How to pick the perfect testing laboratory for agro feed and food testing: Claude Charreteur, Manager & Project Manager & Business Developer at Neovia Group, explores.
Plant-based protein innovations within the formula category
We discussed Nature’s One novel approach of using organic pea protein in baby and toddler formulas with the company's CEO, Jay Highman.
How to choose between an in-house or contract laboratory
Customers expect food to be safe, of high quality, and to match the description on its packaging. If a food product falls short, word gets out quickly. As such, selecting the right testing process is imperative. Here, Brad Stawick of SGS North America, discusses how to choose between an in-house or…
Innovations to tackle food waste
Companies are turning to innovation to combat global food waste. New Food takes a look at a few examples...
A guide to microbiological testing
What are the challenges to be aware of in food analysis? ALS microbiologist, Andy Muirhead, looks at some common uncertainties and issues of note, while clarifying reasons behind some testing practices.
On the hunt for the perfect testing laboratory partner
Finding the ideal lab can be a tricky undertaking. Here, Laura Evenstar from Eurofins offers some key tips to help you find the best lab partner.
Is this food safe and does it pose a risk to public health? Going beyond ISO
Dr Trevor Lorman, Senior Director of Quality Assurance at Mérieux NutriSciences, explains the best way to build a global laboratory quality management programme.
Researchers develop machine vision technology to detect a pig’s emotional state
What would it mean if we could detect a pig’s emotions? According to a UK research team, better animal welfare and lower production costs.
3D printing: A new frontier of food
Sci-fi fans may recall Star Trek’s Replicator machine, capable of turning any molecule into a meal. While this may seem very futuristic, Darcy Simonis explains how 3D printing could soon change the way we manufacture food.
Synthetic coffee could reduce deforestation and protect resources
With deforestation and depleting resources at the forefront of the coffee-growing industry, Dr. Sylvain Charlebois explores how synthetic lab-produced coffee is developing as an alternative.
Calorie reduction policy delay could be an opportunity to get ahead
A delay in the government’s new calorie reduction guidelines provides an opportunity for retailers to work closely with suppliers as it means they can begin to make changes to their own brand product ranges to get ahead and appeal to more health-conscious consumers...
What are the implications of GM on UK agriculture?
The UK government is being urged to consider the wider implications before supporting the introduction of genetically modified food (GM) to UK agriculture.
Where does food waste occur?
Darcy Simonis, Food and Beverage Segment Network Leader at ABB, outlines the areas of manufacturing prone to food waste, and how they can be optimised to help tackle the issue.
