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What makes a great food testing lab partner?
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
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Issue 4 2020
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Testing surfaces for SARS-CoV-2
Merieux Nutrisciences explains the benefit of introducing SARS-CoV-2 surface testing and why it is an important cog in any food hygiene programme.
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The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
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Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
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A UK food allergy update
Dr Hazel Gowland provides a UK food allergy update, outlining the research taking place, new labelling legislation, the challenges lockdown presented, and some practical guidance as restrictions start to lift.
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Gluten detection methods
New Food hears from two experts about the ways in which we can avoid gluten contamination within hydrolysed foods.
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Microalgae: food of the future?
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
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An ‘essential’ nutrient?
Dr Robert Verkerk gives a strong argument for the inclusion of nucleotides in functional foods and beverages.
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Food testing 4.0
As transparency becomes ever more important to consumers, Nina Constantine from Eurofins Genomics discusses the new frontiers in food safety and traceability.
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Risk assessing new suppliers in the COVID-19 era
Barbara Hirst, Food Safety and Quality Consultant, and Marta Ahijado, Head of Food R&D at RSSL, discuss how risk assessment strategies are being reshaped by the pandemic and why analytical testing is more important than ever.
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Transitioning to ISO/IEC 17025:2017
Dr Murat Cokakli outlines the impact that transitioning to this new standard will have on laboratories and operators in the food supply chain.
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The perfect microbiological match
Andy Muirhead, ALS Company Microbiologist, explains how to choose the most appropriate microbiological specification for your specific product.
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From food laboratory to corona test centre
New Food hears how the Berlin ifp Institute for Product Quality lab is facilitating corona tests and helping organisations to minimise the spread of SARS-CoV-2.
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Gaining efficiencies in food and beverage manufacturing – methods for vitamin testing
Looking to improve lab productivity, transfer methods across global sites and implement enhanced testing protocols? Tune in to New Food’s webinar in association with Waters Corporation.
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Choosing the best-adapted water quality for testing
In a recent webinar, MilliporeSigma discussed the potential impact of water quality on laboratory results and gave advice on how to select the most appropriate water solution to answer each laboratory’s specific requirements. Here are the highlights…
