news
FSA publishes list of food incidents handled in Q4 2015
31 March 2016 | By Victoria White
The list summarises alerts issued by the FSA to recall or withdraw products and includes information about foodborne outbreak investigations...
List view / Grid view
Contaminants
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The importance of water quality for distilleries
22 February 2016 | By Jeff Arnett, Master Distiller, Jack Daniel’s
The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this…
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Issue #6 2015 – Digital edition
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
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John Lee, Agilent Technologies – Discusses nanoparticle technology and its use in the food industry
8 December 2015 | By New Food
In this exclusive video interview, John discusses new innovations at Agilent, shares his insights into the key challenges facing the food industry, and explains the impact that Agilent has had on the food industry...
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Detection of residues and contaminants in food products and the development of novel approaches – RAFA roundtable
17 November 2015 | By Stephanie Anthony, Editor, New Food
From the 3rd - 6th November New Food had the pleasure of attending Recent Advances in Food Analysis (RAFA) 2015. While at this event, New Food hosted a filmed roundtable discussion, sponsored by Sciex, on the topic of contaminants and novel approaches in food analysis.
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What systems you need and what to expect from a traceability audit
28 October 2015 | By Michael Govro, Technical/QA Manager, NSF International
This article discusses the current state of traceability and product recalls, the effects of regulation and voluntary industry standards on traceability, what to expect from a traceability audit and what systems ensure traceability.
whitepaper
Whitepaper: The Hygienic Design of Food Industry Brushware
Cleaning is a critical step in the management of food safety. Consequently, the correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimise the risk of product contamination, and aid compliance to relevant regulatory, guidance and standard requirements.
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Packaging Contaminants: Food contact material regulations in Europe
1 September 2015 | By Marinella Vitulli, Laboratory Manager, pH Laboratory, Florence, TÜV SÜD
Food packaging and food contact materials are essential to provide consumers worldwide with safe and nutritious food. Packaging manufacturers must be prepared to deal with a diverse global regulatory landscape, as well as customer procurement requirements based on voluntary standards. This article gives an overview of recent European regulations and…
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Contaminants & Drug Residues: Safe seafood consumption for pregnant women and young children
1 September 2015 | By Edward Groth III, Groth Consulting Services
Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…
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Managing foreign body contamination risk in the food chain
30 June 2015 | By Simon Lott, Commissioning Editor, New Food
In May, UK supermarkets including Sainsbury’s, Tesco, Morrisons and Waitrose were forced to recall a variety of products with potato ingredients due to the presence of small metal pieces. While in this instance, this did not lead to any public health problems, such incidents are a constant concern for manufacturers…
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Issue #5 2014 – Digital edition
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
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Food Contaminants: Definitions, acceptability and EU contaminant legislation
27 October 2014 | By Sarah Howarth, Scientific Committee Member, IFST
If we were to ask a lay person to provide a definition of food contaminants, we would expect something along the lines of: a product which cannot be eaten or used; something which is harmful; a material which should not be present; poisonous; and polluted. These definitions communicate a rather…
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Comparison of applicable technologies to secure safe water supplies
2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin
In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…
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Beverage Processing supplement 2013
2 September 2013 | By Marvin Johnson, Nicholas Dege
Choosing the right beverage process based on beverage characteristics (Marvin Johnson, Principal Engineer, The Coca Cola Company)Quality processes for bottled water (Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America)Curtain up: Technology trends at drinktec 2013
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Pesticides & Contaminants supplement 2013
24 June 2013 | By Carl K. Winter, Markus Lipp, Jeffrey Moore
Pesticide biomonitoring: applications and limitations for food safety risk assessment (Carl K. Winter Department of Food Science and Technology, University of California, Davis)Novel yeasts, novel flavours (Markus Lipp and Jeffrey Moore US Pharmacopeial Convention)
