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Contamination of food products with pathogenic microorganisms is a major concern for food safety. The issue is exacerbated by modern production systems where high volumes, high speed and global distribution are common features. In order to protect consumers, regulations and procedures are in place to control microbiological hazards in the…
22 February 2017 | By New Food
A new study suggests that BENEO’s prebiotic chicory root fibre can be directly linked to improved regularity and wellbeing for the first time....
Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
17 January 2017 | By Greg Jones, Campden BRI
In New Food's latest coverage on the topic of what genomics can do for the food industry, we explore insight from Greg Jones at Campden BRI and his expertise on microbial metagenomics...
22 December 2016 | By J. A. Hudson; N. Cook
While there are relatively few microbial pathogens which are tested for in foods compared to the number of chemicals which might be sought, cheap, sensitive and rapid methods remain elusive...
Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides...
Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes...
8 November 2016 | By Greg Jones, Senior Research Officer, Microbiology, Campden BRI
Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look...
14 October 2016 | By VTT Technical Research Centre of Finland
A home appliance that grows the ingredients for a healthy meal within a week from plant cells and biotechnology is no longer science fiction...
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
14 October 2016 | By Ana Galindo García
Ana Galindo García from the Leitat Technological Centre, Barcelona describes how biotechnology might be used to improve sustainability.
16 September 2016 | By College of Agricultural Sciences, Penn State
Eggs from small flocks of chickens are just as likely to be contaminated with Salmonella enteritidis as eggs sold in grocery stores, say researchers from Penn State...
