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People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
As war rages on, New Food’s Joshua Minchin reflects on past events and questions how likely it is that food could be used as a weapon against Ukrainians.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
