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New Food Issue 1 2021
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
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Manufacturing
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The case for vaccinating key food workers
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
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Cadbury’s Bournville factory given £15 million production boost
Cadbury’s famous Bournville factory will be on the end of a significant investment from parent company Mondelēz International to increase production at the site.
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New testing programmes developed for banned substances in food
LGC has developed new testing programmes to put a stop to banned substances making their way into food, as athletes continue to return positive anti-doping tests.
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An Economical Approach To Acute Packaging Issues
In the race to stay competitive, food producers are constantly working to adapt to changing market conditions.
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Video: FP828/FP928 Food Analysis Profile
Video overview of LECO’s FP828 and FP928 Nitrogen and Protein combustion determinators and exclusive Cornerstone ® brand software.
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Application note: Pesticides in Tomato by GCxGC-TOFMS
Pesticide residues in food can cause a number of adverse health effects. Using GCxGC-TOFMS, you can determine exactly what residues are in your food.
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Behind bars: reflecting on chocolate production and what the future might hold
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
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Why does food still stick to non-stick pans?
Czech scientists think they have identified the cause of the irritating problem of food sticking to the bottom of a non-stick pan. It’s all down to convection…
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A sweeter pill to swallow? Bitter almonds identified by new testing method
Scientists in Spain think they have identified a way of testing almonds to weed out bitter nuts from their sweeter counterparts – a potentially crucial weapon in fighting food fraud.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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5 ways condition-based maintenance improves food safety
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
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The COVID-19 challenge to food safety
The impact of the COVID-19 lockdown on food business operators has been clear, but what about food safety?
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Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
