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Sustainability: Even small changes can make big differences
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
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Equipment
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Food Safety – pesticide MRLs, hygiene, Salmonella and food integrity…
The best tools for adhering to MRLs of pesticides in baby food, why a thorough understanding of the biology behind hygiene and sanitation is necessary at school, plus more in this issue's Food Safety In-depth Focus.
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Ketchup: fridge or cupboard? The debate is settled…
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
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Stopping olive oil fraud in its tracks!
Researchers have created an innovative new tool that uses fingerprinting techniques to identify and verify the geographical origins of olive oil.
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60 Second News – 20 May 2022
The New Food editorial team gives you your rapid food and beverage update in just 60 seconds.
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Emerging tech trends report
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
webinar
The important role of steam in sugar safety
Join Suez for an insightful webinar exploring how sugar mills can best protect themselves from contamination and damage such as corrosion, deposition and foaming.
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Eco-friendly coffee cups? Yes please!
Costa Coffee has announced its latest sustainability initiative: recyclable fibre coffee cup lids which the company claim has a 50 percent reduction in carbon footprint compared to its current lids.
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Mass sequencing for rapid identification of ingredients in processed foods
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
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Looking where it matters
François Bourdichon discusses the importance of process sampling in tracking deviations in microbial monitoring, and where and how one can implement meaningful preventative actions.
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Quality control needs to move beyond the standard
New Food interviews Adam Zakaria, Quality Manager at Fuller’s Brewery, on how consumer expectations have evolved when it comes to consistency, and why microbiology and the right equipment are key to the perfect brew.
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Food safety – animal health, food fraud and microbial management
In this month's Food Safety In-depth Focus, New Food gathers expert opinion on the importance of veterinary vaccinations, ways in which you can detect fraud and adulteration, and how one may improve their microbial management.
webinar
How to overcome the top 5 challenges facing the UK food and beverage industry
Jack Payne highlights the key obstacles the f&b sector are currently up against, how digital solutions can help, and the best ways of tech for success.
