article Verifying food authenticity: how to navigate the method jungle 14 November 2022 | By Arne Dübecke Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
article The butterfly effect: making sustainable wines that are an affordable luxury 11 November 2022 | By New Food The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
article Food testing: expectation vs. reality 10 November 2022 | By Joanne Hubbard Joanne Hubbard, Technical Specialist Manager for Intertek, provides insights from inside the laboratory to help you understand how food testing operates in real life and what you can actually expect.
article To GE or not to GE? That is the question 9 November 2022 | By Bert Pöpping, Carmen Diaz-Amigo Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
article CBD – the touted cure-all with huge potential, but is it safe? 8 November 2022 | By Shomi Malik Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.
article Food safety in a post-Brexit UK 7 November 2022 | By Erik Millstone Erik Millstone examines the precarious nature of food safety in the UK after the Brexit referendum and points out that prevention is always better than cure.
article Getting what you need, not what you want 4 November 2022 | By Stephen Goldman Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
article Revolutionising food analysis with food omics 3 November 2022 | By Darren Lau Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
article Why food allergies should be seen as a business opportunity, not a threat 2 November 2022 | By Liljia Polo-Richards Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
article Are you really getting the benefits from your edible cannabinoids? 2 November 2022 | By Keith Woelfel Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
article Studying food with mass spectrometry 1 November 2022 | By Michele Suman Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
article A full view of foodborne microbes 31 October 2022 | By Dr Matthew Gilmour Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
article The real Greek: why authenticity matters 28 October 2022 | By Daria Razorenova Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
article Plant-based innovation: disrupting dairy and why the best is yet to come 27 October 2022 | By Klaus Arntz Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
article Growth opportunities in the dairy sector 26 October 2022 | By Amanda Brown Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
