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Food Standards Scotland says it has consulted with the Scottish food industry on the new legislation, which will come into effect in October following the death of Natasha Ednan-Laperouse in 2016.
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
In an interview with Caroline Rose, brand controller at Clipper Teas, New Food finds out more about the company’s hemp infusions.
19 cards on the Kjeldahl method for protein determination. Overview of sample preparation, digestion, distillation, titration and final calculations.
Dairy processors are adapting digital twins, a new solution that enables manufacturers to model production processes and asset performance in a safe, virtual environment.
Food fraud is an increasing and international problem influencing economy, society, health and environment. Food fraud can be defined as an intentional replacement, addition, tampering or misrepresentation of food, ingredients or packaging.
Goal: To demonstrate a straightforward and reliable solid phase extraction method to clean up wine for analysis of underivatized amino acids.
6 August 2021 | By
How automated standard preparation can cut testing time, ensure faster throughput, and deliver a significant competitive advantage to testing labs around the world.
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
HelloFresh says the new marketplace will offer more convenient products to its customers in the US.
Professor Chris Elliott offers his overview of what Dimbleby’s National Food Strategy means for us all and why the food and drink sector mustn’t wait for government’s decision to act.
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
This week's roundup includes multiple undeclared allergens in UK based supermarket chains, as well as reports of products contaminated with Salmonella and Listeria monocytogenes in North America.
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
