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Verifying food authenticity: how to navigate the method jungle
Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
List view / Grid view
Issue 5 2022
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The butterfly effect: making sustainable wines that are an affordable luxury
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.
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Food testing: expectation vs. reality
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.
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To GE or not to GE? That is the question
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.
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CBD – the touted cure-all with huge potential, but is it safe?
Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.
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Food safety in a post-Brexit UK
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.
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Getting what you need, not what you want
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.
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Revolutionising food analysis with food omics
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
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Why food allergies should be seen as a business opportunity, not a threat
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
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Are you really getting the benefits from your edible cannabinoids?
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.
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Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
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A full view of foodborne microbes
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
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The real Greek: why authenticity matters
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.
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Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
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Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
