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You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
Brazilian researchers have developed a selection method that can differentiate between regular and speciality coffee beans through artificial intelligence.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
The pilot plant, which is a first of its kind in the UK, marks a significant step forward in the company’s ambitions to make affordable, sustainable and "guilt-free" cultivated meat a reality.
The new induced pluripotent porcine stem cell line (iPS) will enable Steakholder Foods to continue diversifying its species portfolio and accelerate its market readiness for cultured pork production.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
Inês Santos explains how one can improve target quantification in testing for norovirus and hepatitis A with digital PCR.
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
