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Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
NDC Technologies’ partner LIMAB UK provides measurement solutions that deliver value to customers.
For many decades we have witnessed the increasing use of robots for end of line palletising tasks and, more recently, their successful roll out for secondary packaging operations. In this article, we explore whether the ‘Holy Grail’ for robotics in the food sector - namely, their use for primary food…
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Researchers have developed an innovative solution for quickly identifying diseased banana crops, enabling them to be tackled before they take hold or spread.
The European FluoroCarbons Technical Committee has launched a call for industry and consumers to put a stop to the illegal trade in hydrofluorocarbons (HFCs) via a pledge to #SayNoToIllegalHFCs.
A local council investigation in the UK has highlighted the dangers of using hot drink vending machines for consumers with allergies.
The Founder of Camile Thai Kitchen examines the ways in which 2020 has accelerated the adoption of new technology and how his business will implement such innovations in the near-future.
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
Merieux Nutrisciences explains the benefit of introducing SARS-CoV-2 surface testing and why it is an important cog in any food hygiene programme.
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
