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The COVID-19 challenge to food safety
The impact of the COVID-19 lockdown on food business operators has been clear, but what about food safety?
List view / Grid view
Issue 6 2020
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Flawed by design: why finished product testing has its limits
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
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Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
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Could plant-based food fix our broken system?
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
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Modern slavery in the cocoa sector
New Food’s Bethan Grylls has an eye-opening discussion with Tony’s Chocolonely on modern slavery and how this noble chocolate company is making a big impact.
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Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
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Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
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How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
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Ensuring the authenticity of wine: the role of NMR
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
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Stepping into the Lindt kitchen
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
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Identifying, managing and reducing risk
Jaclyn Bowen outlines three preventative control measures to consider in the age of consumer-driven food safety.
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Precise testing of pesticides in food using the SCIEX 7500 System
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
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It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
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Pulsed Light’s application in the food safety and enhancement space
New Food recently hosted a webinar in association with XENON Corporation, which explored the use of pulsed UV light for the decontamination and enhancement of foods.
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SARS-CoV-2 detection in the food industry
In a recent webinar, Thermo Fisher Scientific summarised the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program and introduced its new SARS-CoV-2 PCR test workflow.
