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With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
Luke Manning from ALS discusses some of the testing methods available for allergen detection and offers guidance on what you, as a client, should be asking and preparing.
Agnes Elek and Robyn Walker look at nutritional and allergen considerations in the growing marketplace of delivered meal kits.
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
In an insightful article from Eurofins Genomics’ Nina Constantine, New Food finds out what happens to food samples in its genomics lab.
Ronan Gormley reports on chilled foods and aspects of their production and distribution.
Jeannie Shaughnessy, CEO of PTNPA, explores what it takes to create a food safety culture and why it matters, offering helpful insights along the way.
Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
Aly El Sheikha considers the possible use of PCR-DGGE as a tracing tool in the food supply chain as total transparency becomes ever more important.
In an interview with Ahmad Yehya, CEO and Co-Founder of Nabati Foods, Bethan Grylls learns about the rules surrounding food allergens in Canada and how the brand is helping to fill an important market gap.
Here, Fabien Robert highlights the importance of key foreign material management principles and introduces fast and effective tools to support root cause investigation.
Coca-Cola’s Chief Quality, Safety and Environment (QSE) Officer, Zoltan Syposs, highlights technology that could revolutionise the way manufacturers manage food safety risks.
