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13 December 2024 | By
This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
Colleagues from the Danone Food Safety Center in France reveal the method for ensuring the safe fermentation of dairy and plant-based yoghurts and preventing toxin formation.
5 December 2024 | By
Discover the latest advancements in food technology with New Food Issue 3 of 2024. From AI and blockchain to food safety and sustainability in brewing and dairy.
Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
Arla Foods partners with Morrisons, Tesco, and Aldi to trial Bovaer® feed additive, aiming to reduce methane emissions in dairy farming.
14 November 2024 | By
Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.
Learn how Near Infrared (NIR) spectroscopy transforms food testing by enabling quick and non-invasive checks for quality and safety, helping ensure the integrity of what we eat.
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the UK and US.
This In-Depth Focus features articles from ADM and Yolé as they share their insights into the future of women’s health and the inspiration behind inclusive ice cream.
Are you looking for advanced methods for food testing to ensure safety, quality and efficiency in your lab operations?
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the US.
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
A new survey has found that many US consumers do not know the correct temperatures to heat food to in order to kill viruses, and are unaware of the risks of drinking unpasteurised milk.
Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
