Lab techniques

Waters

Issue #4 2017 – Digital Version

16 August 2017 | By New Food

In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...

Infants fed with formula containing SN-2 palmitate cry less study shows

25 July 2017 | By New Food

Infants fed with formula containing INFAT, the SN-2 palmitate ingredient from Advanced Lipids, cry less and sleep more, a clinical study has shown.

Gut bacteria can help to predict how the body will respond to fatty foods

6 July 2017 | By Imperial College London, New Food

Chemical signatures from gut bacteria which show up in urine can be used to predict how the body will respond to a 'junk' diet.

The increased usage of microscopy

5 July 2017 | By New Food

In a society with a “no win, no fee” culture – the robust scientific techniques of microscopy are becoming increasing called upon to proactively understand the causes and implications of foreign bodies.

New research strengthens animal research at the University of Hohenheim

5 July 2017 | By New Food, University of Hohenheim

Studies by the University of Hohenheim in Stuttgart, Germany, have shown that when plant-based phosphorus is processed in the digestive system, substances are produced that have hardly been investigated and could have benefits for animal health. 

IFST outlines the risks associated with foodborne Campylobacteriosis

22 June 2017 | By IFST, Julie Ashmore | CSci | FIFST, New Food

New Food decided to speak exclusively to Julie Ashmore, CSci FIFST at IFST with respect to the issues we face regarding foodborne Campylobacteriosis.

Discovery of very high quality apple genome obtained

8 June 2017 | By INRA-France, New Food

Using this very high quality genome, scientists from INRA-France were able to conduct epigenetic studies focused on the transmission of information independently of the apple DNA sequence.

Food safety concerns over Listeria stifle Hispanic-style cheese market

7 June 2017 | By Elsevier, New Food

Better understanding of manufacturing steps and research on different Hispanic-style cheese varieties needed for risk analysis and prevention, say researchers in the Journal of Dairy Science.

Evaluation of ISO method 21527-1 compared with other yeast and mould detection systems

28 May 2017 | By Yiping Chen; Ruth Fowler | Institute of Life and Earth Sciences | EGIS | Heriot-Watt University

Yiping Chen and Ruth Fowler of the Institute of Life and Earth Sciences at Heriot-Watt University offer their insight.

François Bourdichon

23 May 2017 | By

Food Safety and Hygiene Consultant.

Issue #2 2017 – Digital Version

25 April 2017 | By New Food

In this issue: Snacks, Health & Nutrition, Fish & Seafood, Packaging, Microbiology, Food Safety, Brexit, plus show previews and interviews...

Bruker Corporation

The green food revolution sweeping across Silicon Valley

10 April 2017 | By Roy Manuell (New Food)

The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.

MyToolBox – the smart way to tackle mycotoxins

5 April 2017 | By Birgit Poschmaier - PhD student at BOKU, Monique de Nijs - RIKILT, Rudolf Krska - BOKU

There is a pressing need to mobilise and integrate the wealth of knowledge from the international mycotoxin research conducted over the past 25-30 years, in order to perform cutting-edge research to close knowledge gaps. This is the mission of MyToolBox – a four-year project, funded by the European Commission from…